One Pot Soup Recipes

Ingredients

• 1 lb Keka Original Smoked Sausage (cut into 45° angled slices for visual appeal)
• 1 medium Red Onion (peeled and diced)
• 1 medium Red Bell Pepper (seeded and diced; any color works)
• 1 head Garlic (roughly chopped, skins removed)
• 2 large Potatoes (peeled and cubed 1‑inch pieces)
• 4 Tbsp Unsalted Butter (half a stick, cut into cubes)
• 1 Tbsp Chicken Bouillon (granulated or cube dissolved in a little water)
• 1 tsp Granulated Garlic
• 1 tsp Granulated Onion
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Dried Parsley (for color)
• 2 cans Seasoned Turnip Greens (canned) (15‑oz each, includes bacon bits)
• 1 can Canned Okra with Tomatoes (15‑oz, includes tomato pieces)
• 1 can Canned Corn (15‑oz, drained)
• 1 can Seasoned Navy Beans (15‑oz, keep liquid)
• 2 cans Seasoned Peas with Snap Peas (15‑oz each, keep liquid)
• 4 cups Water (adjust for desired soup thickness)
• 2 cups Jasmine Rice (rinsed)
• 2 tsp Olive Oil (for rice)
• 2 tsp Salt (for rice)
• 1 piece Buttermilk Cornbread (store‑bought or homemade, served on the side)
• 2 Tbsp Cowboy Relish (optional) (for topping)

Instructions

1. Prep Ingredients

   Slice the sausage on a 45° angle, dice the red onion and red bell pepper, rough‑chop the garlic head, peel and cube the potatoes, and rinse the jasmine rice.

   Time: PT10M

2. Brown Sausage

   Heat the large pot over medium‑high heat, add the sausage slices, and cook, stirring occasionally, until they release their fat and are lightly browned.

   Time: PT7M

   Temperature: Medium‑High

3. Sauté Onion and Bell Pepper

   Add the diced onion and bell pepper to the pot with the sausage. Cook, stirring, until the onion becomes translucent and the pepper softens.

   Time: PT5M

   Temperature: Medium

4. Add Garlic and Potatoes

   Stir in the rough‑chopped garlic and cubed potatoes. Sauté for about 5‑7 minutes so the garlic releases aroma and the potatoes get a light coating of the rendered fat.

   Time: PT7M

   Temperature: Medium

5. Incorporate Butter and Bouillon

   Add the butter cubes and chicken bouillon to the pot. Stir until the butter melts completely and combines with the other ingredients.

   Time: PT2M

   Temperature: Medium

6. Season the Base

   Sprinkle in granulated garlic, granulated onion, salt, black pepper, and dried parsley. Mix well to distribute the seasonings evenly.

   Time: PT1M

7. Add Canned Vegetables and Beans

   Pour in the seasoned turnip greens, okra with tomatoes, corn, seasoned navy beans, and seasoned peas with snap peas, keeping their juices. Add 4 cups of water (or broth) and stir to combine.

   Time: PT5M

8. Bring to Boil and Simmer

   Increase heat to bring the soup to a rolling boil, then reduce to a gentle simmer. Cover partially and cook for 30 minutes, or until the potatoes are fork‑tender and flavors have melded.

   Time: PT30M

   Temperature: Simmer

9. Cook Jasmine Rice

   While the soup simmers, combine 2 cups rinsed jasmine rice, 2 ½ cups water, 2 tsp olive oil, and 2 tsp salt in a saucepan. Bring to a boil, reduce to low, cover, and cook for 10 minutes. Remove from heat and let sit, covered, for 15 minutes.

   Time: PT25M

   Temperature: Boil then Low

10. Final Taste & Adjust

    Remove the pot from heat, taste the soup, and adjust seasoning with additional salt, black pepper, or Cajun seasoning if desired.

    Time: PT5M

11. Serve

    Ladle generous portions of swamp soup over a bed of jasmine rice. Top with a warm piece of buttermilk cornbread and, if you like, a spoonful of cowboy relish.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

18 g

Carbohydrates

55 g

Fat

18 g

Fiber

9 g

Ingredient Substitutions

• Instead of Keka Original Smoked Sausage: Andouille sausage, Smoked kielbasa
• Instead of Red Onion: White onion, Yellow onion
• Instead of Red Bell Pepper: Green bell pepper, Yellow bell pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Potatoes: Sweet potatoes, Yukon gold potatoes
• Instead of Unsalted Butter: Margarine, Olive oil (2 Tbsp)
• Instead of Chicken Bouillon: Vegetable bouillon, Chicken stock (1/4 cup)
• Instead of Granulated Garlic: Fresh minced garlic (1 clove)
• Instead of Granulated Onion: Onion powder (1 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Dried Parsley: Fresh parsley (1 Tbsp)
• Instead of Seasoned Turnip Greens (canned): Fresh turnip greens (2 cups, sautéed)
• Instead of Canned Okra with Tomatoes: Fresh okra (1 cup) + diced tomatoes (1/2 cup)
• Instead of Canned Corn: Frozen corn (1 cup)
• Instead of Seasoned Navy Beans: Dry navy beans (1/2 cup, soaked & cooked)
• Instead of Seasoned Peas with Snap Peas: Fresh peas (1 cup) + snap peas (1 cup)
• Instead of Water: Low‑sodium chicken broth (4 cups)
• Instead of Jasmine Rice: Long‑grain white rice
• Instead of Olive Oil: Vegetable oil
• Instead of Salt (for rice): Sea salt
• Instead of Buttermilk Cornbread: Corn muffin, Biscuits
• Instead of Cowboy Relish (optional): Pickled jalapeños

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups
• Measuring Spoons
• Colander (optional)
• Saucepan for Rice
• Ladle (optional)

Critical Steps — Do Not Skip

• Browning the sausage to develop flavor
• Sautéing onions and bell pepper until translucent
• Simmering the soup long enough for potatoes to become tender

Chef Tips from the Video

• Cutting the sausage at a 45° angle creates larger, more attractive pieces.
• Using seasoned canned turnip greens and peas adds depth without extra seasoning.
• A half‑stick of butter enriches the broth and gives a silky mouthfeel.
• Serve with buttermilk cornbread; the bread soaks up the flavorful broth.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The soup tastes even better the next day; reheat gently on the stove.
• Cook the soup fully, cool, then freeze in individual portions.
• Rice can be cooked ahead and reheated with a splash of water.

Frequently Asked Questions