The best crockpot soup
The best crockpot soup is a easy Southern (American) recipe that serves 6. 350 calories per serving. Recipe by Justine's Kitchen on YouTube.
Prep: 20 min | Cook: 4 hrs | Total: 4 hrs 35 min
Cost: $18.56 total, $3.09 per serving
Ingredients
- 1 lb Smoked Sausage (cut into bite‑sized pieces)
- 1.5 lb Mini Yukon Gold Potatoes (quartered)
- 1 whole White Onion (diced)
- 2 whole Jalapeño (diced with seeds for heat)
- 28 oz Turnip Greens (canned) (drained)
- 10 oz Rotel Diced Tomatoes with Green Chilies (original flavor, unopened)
- 15 oz Navy Beans (canned) (drained and rinsed)
- 15 oz Black‑Eyed Peas (canned) (drained and rinsed)
- 2 cup Water (for broth)
- 2 tablespoon Better Than Bouillon Chicken Base (chicken flavoring)
Instructions
Prep the vegetables and sausage
Quarter the mini Yukon potatoes, dice the white onion, dice the jalapeños (including seeds if you like heat), and cut the smoked sausage into bite‑size pieces.
Time: PT10M
Drain and rinse canned items
Open and drain the canned turnip greens, navy beans, and black‑eyed peas. Rinse the beans and peas under cold water to reduce sodium.
Time: PT5M
Make the broth
Combine 2 cups of water with 2 tablespoons of Better Than Bouillon Chicken Base in a small bowl. Whisk until fully dissolved.
Time: PT2M
Add everything to the crock‑pot
Place the quartered potatoes, diced onion, jalapeños, sausage pieces, drained turnip greens, Rotel, navy beans, black‑eyed peas, and the broth mixture into the crock‑pot. Stir well to combine.
Time: PT5M
Cook the soup
Cover the crock‑pot and set it to HIGH for 4 hours (or LOW for 8 hours if you have more time).
Time: PT0M
Temperature: high
Finish and serve
After the cooking time, give the soup a good stir, taste and adjust seasoning if needed, then ladle into bowls and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 10 g
Dietary info: Gluten‑Free (if sausage is gluten‑free), Dairy‑Free, Nut‑Free, High‑Protein
Allergens: Pork, Soy (if present in sausage), Beans
Ingredient Substitutions
- Instead of Smoked Sausage: Kielbasa, Andouille sausage, Chorizo
- Instead of Mini Yukon Gold Potatoes: Red potatoes, Baby potatoes
- Instead of White Onion: Yellow onion
- Instead of Jalapeño: Serrano pepper, Green chili
- Instead of Turnip Greens (canned): Collard greens, Kale
- Instead of Rotel Diced Tomatoes with Green Chilies: Diced tomatoes with chilies
- Instead of Navy Beans (canned): Great Northern beans, Cannellini beans
- Instead of Black‑Eyed Peas (canned): Pinto beans, Kidney beans
- Instead of Better Than Bouillon Chicken Base: Chicken stock concentrate, Bouillon cubes
Equipment Needed
- Crock‑Pot (slow cooker)
- Cutting Board
- Chef's Knife
- Can Opener
- Colander
- Measuring Cups
- Measuring Spoons
- Whisk
- Large Spoon or Ladle
Critical Steps — Do Not Skip
- Add everything to the crock‑pot and stir well to ensure even distribution of ingredients.
- Cook the soup on HIGH for 4 hours (or LOW for 8 hours) without removing the lid.
Chef Tips from the Video
- For extra smoky depth, use smoked andouille sausage instead of regular smoked sausage.
- Add a handful of fresh chopped kale in the last 15 minutes for added greens and color.
Troubleshooting
Soup is too thick
Add additional water or chicken broth, ½ cup at a time, until desired consistency is reached.
Soup is too thin
Remove the lid for the last 30 minutes of cooking to allow excess liquid to evaporate, or mash a few potatoes against the side of the pot.
Lacks flavor
Adjust with extra salt, pepper, or a splash more Better Than Bouillon; a pinch of smoked paprika or hot sauce can boost depth.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Prep all chopped ingredients and store them in a sealed container in the fridge for up to 24 hours before cooking.
- The soup freezes well; cool completely before transferring to freezer‑safe containers.
Frequently Asked Questions
What is the cultural significance and history of Swamp Soup in Southern American cuisine?
Swamp Soup is a comfort dish rooted in the rural South, where inexpensive pantry staples like canned beans, turnip greens and smoked sausage were combined to create a filling, one‑pot meal for farm families and hunters returning from the swamp.
What are the traditional regional variations of Swamp Soup in the Southern United States?
In coastal Louisiana, cooks often add okra and use Cajun‑spiced sausage, while in the Deep South you’ll find variations that swap turnip greens for collard greens or add smoked ham hocks for extra richness.
How is Swamp Soup traditionally served in Southern households?
It is typically served hot straight from the crock‑pot, ladled into bowls and accompanied by cornbread or crusty biscuits. A dash of hot sauce or a sprinkle of fresh parsley is common.
What occasions or celebrations is Swamp Soup traditionally associated with in Southern culture?
Swamp Soup is popular for casual family gatherings, hunting trips, and as a hearty dinner after a day of outdoor work. It’s also a go‑to dish for potlucks because it can be made ahead and kept warm.
What other Southern dishes pair well with Swamp Soup?
Serve it alongside buttery cornbread, fried catfish, or a simple green salad with a tangy vinaigrette. A side of pickled vegetables also balances the richness of the soup.
What makes Swamp Soup special or unique in Southern cuisine?
Its combination of smoky sausage, turnip greens, and two types of beans creates a layered texture and deep, earthy flavor that embodies the resourceful, one‑pot cooking tradition of the South.
How has Swamp Soup evolved over time in Southern cooking?
Originally a purely pantry‑based stew, modern versions often incorporate fresh vegetables, hotter chilies, and higher‑quality sausage. Some cooks now use slow‑cookers for convenience, preserving the original rustic flavor while simplifying preparation.
What are the most common mistakes to avoid when making Swamp Soup at home?
Common errors include adding too little liquid (the crock‑pot will not generate enough steam), over‑cooking the potatoes so they fall apart, and forgetting to season the broth before cooking. Adjust liquid and taste before sealing the lid.
Why does this Swamp Soup recipe use Better Than Bouillon chicken base instead of store‑bought broth?
Better Than Bouillon provides a concentrated, salty flavor that penetrates the beans and greens without adding extra water, which is ideal for a thick, hearty soup cooked in a slow cooker.
Can I make Swamp Soup ahead of time and how should I store it?
Yes, you can fully prepare the soup a day ahead; keep it refrigerated in an airtight container and reheat gently on the stove or in the crock‑pot. It also freezes well for up to three months.
What texture and appearance should I look for when Swamp Soup is done cooking?
The potatoes should be tender but still hold their shape, the beans should be soft, and the broth should be thick and slightly creamy from the potatoes and beans. A rich, reddish‑orange hue from the Rotel indicates proper flavor integration.
What does the YouTube channel Justine's Kitchen specialize in?
The YouTube channel Justine's Kitchen focuses on easy, budget‑friendly home cooking with an emphasis on one‑pot meals, slow‑cooker recipes, and comfort food classics that suit busy families.
How does the YouTube channel Justine's Kitchen's approach to Southern cooking differ from other Southern cooking channels?
Justine's Kitchen prioritizes simplicity and affordability, using pantry staples and minimal equipment, whereas many Southern channels emphasize more elaborate techniques or specialty ingredients.
Last updated: September 1, 2026
