Swamp Soup is a hearty Southern pot of sliced smoked sausage, Yukon gold potatoes, turnip greens and navy beans simmered in chicken broth with a can of tomatoes and diced chiles and a little Cajun seasoning. The stewed greens are what give it the “swampy” look. It takes about an hour from start to finish, mostly hands-off simmering, and makes 8 servings.
How to make it: Brown the sausage in a large pot, then soften the onion, celery and garlic in the same pot. Add the potatoes and broth and bring them to a simmer. Stir in the turnip greens with their liquid, the rinsed beans, the tomatoes and the Cajun seasoning, and simmer 25 to 30 minutes, until the potatoes are tender and the soup reaches 165°F.
Why You’ll Love It
- Mostly pantry cans: greens, beans and tomatoes all come from cans.
- One pot: the sausage browns in the same pot the soup simmers in.
- Feeds a crowd: the recipe makes 8 servings.
- Easy to change: swap in collards, kale, black-eyed peas or another smoked sausage.
What Exactly Is Swamp Soup?
It’s a Southern soup built on smoked sausage, potatoes, stewed greens and beans in a tomato and chicken broth base, seasoned with Cajun seasoning. The greens, turnip greens here, are what make it look “swampy.” You can also make it with collard greens, andouille and black-eyed peas; the idea stays the same: sausage, potatoes, greens and beans in one pot.
You may also see the name on a completely different recipe: a blended green soup of spinach, parsley, jalapeño, garlic and ginger with chicken and rice. That’s a separate dish. This article is the sausage, greens and bean soup.
Ingredient Notes
Smoked sausage: 1 pound, cut into 1/4-inch slices. Andouille or kielbasa both work.
Onion, celery and garlic: 1 cup of diced onion (about 1 small onion), 1/2 cup of diced celery (about 1 large rib) and 1 tablespoon of minced garlic (about 3 cloves).
Yukon gold potatoes: 1 pound, peeled and diced into 1-inch pieces.
Chicken broth: 4 cups. Vegetable broth works too.
Turnip greens: two 15-ounce cans. Don’t drain them; the liquid goes into the soup.
Navy beans: two 14-ounce cans, drained and rinsed.
Tomatoes and diced chiles: one 14.5-ounce can, with its juice.
Cajun seasoning: 1/2 teaspoon to start. Add more if you like it spicier. Taste before adding salt, since the sausage and seasoning are already salty.
Ingredients
- 1 pound smoked sausage, cut into 1/4-inch slices
- 1 cup onion, diced (about 1 small onion)
- 1/2 cup celery, diced (about 1 large rib)
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 pound Yukon gold potatoes, peeled and diced into 1-inch pieces
- 4 cups chicken broth (or vegetable broth)
- 2 cans (15 ounces each) turnip greens, not drained
- 2 cans (14 ounces each) navy beans, drained and rinsed
- 1 can (14.5 ounces) tomatoes and diced chiles, not drained
- 1/2 teaspoon Cajun seasoning, more or less to taste
- Salt, to taste
- Ground black pepper, to taste
How to Make Swamp Soup
1. Brown the sausage. Add the smoked sausage to a large pot. Stir and cook over medium heat until browned, about 4 minutes.
2. Cook the onion, celery and garlic. Add the onion and celery and cook for 3 minutes. Add the garlic and cook for 1 more minute.
3. Add the potatoes and broth. Stir in the potatoes and the chicken broth.
4. Bring to a simmer. Bring the soup to a simmer over medium heat, then reduce the heat to medium-low.
5. Add the greens, beans and tomatoes. Stir in the turnip greens with their liquid, the drained and rinsed navy beans, the tomatoes and chiles with their juice, and the Cajun seasoning. Season with salt and pepper to taste.
6. Simmer and check. Simmer for 25 to 30 minutes, until the potatoes are tender and the soup reaches 165°F on a food thermometer. Taste, add more salt if needed and serve hot.
Which Greens and Which Beans?
Greens: turnip greens are the most common choice, and canned ones make this soup quick. Fresh greens work too:
- Fresh collard greens: 1 pound, ribs removed and leaves chopped, about 5 packed cups. They cook in about the same 25 to 30 minutes of simmering.
- Fresh turnip greens: about 8 ounces, trimmed and thinly sliced.
- Kale or chard: both work in place of turnip greens.
Beans: navy beans are on the card, but you have options:
- Black-eyed peas: one 15-ounce can, drained and rinsed.
- Great Northern or cannellini beans: these make the soup a little creamier.
- Red or kidney beans: also fine.
- Frozen purple hull or black-eyed peas: add a 12-ounce bag for the last 15 minutes of simmering.
Variations
- Andouille or Italian sausage: use andouille or kielbasa in place of the smoked sausage, or crumbled Italian sausage for a different flavor.
- More vegetables: add a diced green bell pepper with the onion and celery, or some shredded cabbage.
- Pasta instead of potatoes: small pasta can replace the potatoes.
- Plain tomatoes: use a can of diced or fire-roasted tomatoes if you don’t want the chiles, and add a little hot sauce at the table instead.
- More broth: for a thinner soup, use a 32-ounce carton of low-sodium chicken broth plus 2 cups of water.
Storage & Reheating
Make ahead: The soup can be made up to 3 days ahead and kept in the refrigerator.
Refrigerator: Divide the soup into smaller, shallow covered containers so it cools quickly, and refrigerate it within 2 hours. It keeps 3 to 4 days.
Freezer: Freeze for up to 3 months. Thaw it in the refrigerator, in cold water or in the microwave.
Reheating: Reheat covered on the stove or in the microwave until the soup comes to a rolling boil (165°F). Don’t reheat leftovers in a slow cooker. If you’re serving from a slow cooker at a party, heat the soup first, then keep it at 140°F or warmer.
What to Serve With It
Serve it hot with hot sauce, a squeeze of lemon or a little grated Parmesan on top. Cornbread, a Caesar salad or a grilled cheese sandwich all go well with it. For bread, bake a batch of butter biscuits or 3-ingredient cheddar biscuit bites.
More pots of beans and soup: slow cooker black-eyed peas with bacon, slow cooker 15 bean soup, crock pot ham and beans and Irish bacon, cabbage and potato soup.
Frequently Asked Questions
What exactly is swamp soup?
A Southern soup of smoked sausage, potatoes, stewed greens and beans in a tomato and chicken broth base with Cajun seasoning. The greens give it the “swampy” look.
What greens go in swamp soup?
Turnip greens are the most common. Collard greens, kale and chard also work.
Do I drain the canned turnip greens?
No. Add them with their liquid. The navy beans are the ones you drain and rinse.
Can I freeze swamp soup?
Yes, for up to 3 months. Thaw it in the refrigerator and reheat until it comes to a rolling boil.
Final Notes
Make a pot on a cold weekend and you’ll have lunches for days. If you try it with collards or black-eyed peas, tell me in the comments how it turned out.
Swamp Soup
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Ingredients
- 1 pound smoked sausage cut into 1/4-inch slices
- 1 cup onion diced; about 1 small onion
- 1/2 cup celery diced; about 1 large rib
- 1 tablespoon garlic minced; about 3 cloves
- 1 pound Yukon gold potatoes peeled and diced into 1-inch pieces
- 4 cups chicken broth or vegetable broth
- 2 cans turnip greens 15 ounces each, not drained
- 2 cans navy beans 14 ounces each, drained and rinsed
- 1 can tomatoes and diced chiles 14.5 ounces, not drained
- 1/2 teaspoon Cajun seasoning more or less to taste
- salt to taste
- ground black pepper to taste
Instructions
- Add the smoked sausage to a large pot. Stir and cook over medium heat until browned, about 4 minutes.
- Add the onion and celery and cook for 3 minutes. Add the garlic and cook for 1 more minute.
- Stir in the potatoes and the chicken broth.
- Bring the soup to a simmer over medium heat, then reduce the heat to medium-low.
- Stir in the turnip greens with their liquid, the drained and rinsed navy beans, the tomatoes and chiles with their juice, and the Cajun seasoning. Season with salt and pepper to taste.
- Simmer for 25 to 30 minutes, until the potatoes are tender and the soup reaches 165°F on a food thermometer. Taste, add more salt if needed and serve hot.
