Let's Make Some SWAMP SOUP in Preparation for the Hurricane

Ingredients

• 2 tablespoons Unsalted Butter (softened, cut into cubes)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 medium Onion (roughly chopped)
• 1 pound Smoked Sausage (cut into bite‑size pieces)
• 1 container Seasoned Collard Greens (canned) (15‑oz can, drained)
• 1 can Black‑Eyed Peas (canned) (15‑oz, drained (no need to rinse))
• 1 can Black Beans (canned) (15‑oz, drained)
• 1 can Great Northern Beans (canned) (15‑oz, drained)
• 1 can Corn Kernels (canned) (15‑oz, drained)
• 2 pieces Chicken Bouillon Cubes (for added savory depth)
• 1 cup Chicken Broth (low‑sodium, can use water if needed)
• 1 tablespoon White Vinegar (helps cut bitterness of greens)
• 1 packet Ranch Dressing Mix (dry packet) (about 1 oz, adds creamy flavor)

Instructions

1. Heat Fat

   Place the cast iron Dutch oven over medium heat and add the butter and olive oil. Let the butter melt completely.

   Time: PT2M

   Temperature: medium

2. Sauté Onion

   Add the roughly chopped onion to the pot. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Add Smoked Sausage

   Add the bite‑size smoked sausage pieces. Cook for 3 minutes, stirring gently, just until the sausage releases its fat but does not become crispy.

   Time: PT3M

   Temperature: medium

4. Add Canned Vegetables & Beans

   Drain the canned collard greens, black‑eyed peas, black beans, Great Northern beans, and corn. Add all of them to the pot and stir to combine.

   Time: PT2M

5. Season the Soup

   Crumble in the bouillon cubes, pour in the chicken broth, add the tablespoon of white vinegar, and sprinkle the dry ranch dressing packet. Stir thoroughly so everything is evenly distributed.

   Time: PT2M

6. Simmer

   Cover the Dutch oven and reduce the heat to low. Let the soup simmer gently for 2 hours and 30 minutes, stirring once halfway through.

   Time: PT2H30M

   Temperature: low

7. Finish & Serve

   Taste the soup and adjust seasoning if desired (add salt only if needed). Ladle into bowls and serve with warm cornbread.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

6 g