Swamp Soup full video

Ingredients

• 1 piece Small Onion (peeled and diced)
• 8 oz Kaneka Sausage (cut into small bite‑size pieces)
• 5 cups Low‑Sodium Chicken Broth (store‑bought or homemade)
• 2 tbsp Vegetable Recipe Mix (pre‑made seasoning blend (e.g., seasoned salt))
• 1 tsp Garlic Powder (ground garlic)
• 1/2 tsp Garlic Salt (optional, adjust to taste)
• 1 tsp Tabasco Hot Sauce (or to taste)
• 1 can Great Northern Beans (15 oz, drained and rinsed)
• 1 can Navy Beans (15 oz, drained and rinsed)
• 27 oz Turnip Greens (one large can, drained)

Instructions

1. Prepare Ingredients

   Dice the small onion and cut the Kaneka sausage into bite‑size pieces. Open and drain the beans and turnip greens.

   Time: PT5M

2. Sauté Onion and Sausage

   Heat the large pot over medium heat. Add a splash of oil if desired, then add the diced onion and sausage pieces. Cook, stirring occasionally, until the onion becomes translucent and the sausage starts to brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Broth and Seasonings

   Pour in 5 cups of low‑sodium chicken broth. Stir in the vegetable recipe mix, garlic powder, garlic salt, and 1 tsp Tabasco. Bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: Medium‑high heat

4. Incorporate Beans

   Add the drained Great Northern beans and Navy beans to the pot. Stir to combine.

   Time: PT2M

5. Add Turnip Greens and Simmer

   Stir in the 27‑oz can of turnip greens. Reduce heat to low, cover, and let the soup simmer for 15‑20 minutes so flavors meld and greens soften.

   Time: PT20M

   Temperature: Low heat

6. Finish and Serve

   Taste and adjust seasoning with extra Tabasco or salt if desired. Ladle into bowls and enjoy hot.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

7 g