Swamp Soup
Swamp soup: smoked sausage, Yukon gold potatoes, turnip greens and navy beans simmered in chicken broth with tomatoes and diced chiles and Cajun seasoning. One pot, about an hour, serves 8.
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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.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze up to 3 months. Reheat to a rolling boil (165°F).
Nutrition
Serving: 1servingCalories: 338kcalCarbohydrates: 30.8gProtein: 16gFat: 17.4gSodium: 1747mgFiber: 7gSugar: 4.5g