Can I make Swamp Soup vegetarian or vegan?

Absolutely! Skip the sausage and bacon, and use vegetable broth instead of chicken broth. For a vegan version, swap the heavy cream for coconut milk or a plant-based cream alternative. You can also add more beans or tofu for extra protein.

What greens work best in Swamp Soup?

Kale, spinach, and collard greens are the most popular choices. However, you can use Swiss chard, mustard greens, or even arugula for a peppery kick. Feel free to mix and match based on what you like or what you have on hand.

Can I make this soup ahead of time?

Yes! In fact, Swamp Soup tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to loosen it up.

Can I freeze Swamp Soup?

You bet! Let the soup cool completely before transferring it to a freezer-safe container. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat it on the stovetop. Keep in mind, the texture of the cream may change slightly after freezing, but it’ll still taste great.

Swamp Soup Recipe: A Hearty and Flavorful Comfort Food

Description

Swamp Soup is a rich and hearty dish packed with smoky sausage, creamy broth, tender greens, and beans. It’s perfect for a cozy family dinner or meal prep for the week. With its comforting flavors and simple ingredients, this soup will quickly become a favorite in your recipe collection.

Ingredients

Scale

1 lb smoked sausage (sliced)
4 strips of bacon (diced)
1 medium onion (chopped)
2 cloves garlic (minced)
4 cups chicken broth
1 cup heavy cream
2 cups kale, spinach, or collard greens (chopped)
1 can (15 oz) cannellini beans (drained and rinsed)
1 can (15 oz) diced tomatoes (with juices)
2 medium potatoes (cubed, optional)
1 tsp smoked paprika
1 tsp cayenne pepper (optional)
Salt and pepper (to taste)
Optional garnishes: Parmesan cheese, fresh parsley, or a splash of hot sauce

Instructions

Cook the Meats:
- In a large pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the sliced sausage to the pot and cook until browned, about 4-5 minutes. Remove and set aside with the bacon.
Sauté the Vegetables:
- Add the chopped onion to the pot and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.
Build the Broth:
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes (with juices), beans, and potatoes (if using). Stir in the smoked paprika and cayenne pepper.
Simmer and Add Greens:
- Bring the soup to a simmer, then add the chopped greens. Cook for about 10 minutes, stirring occasionally, until the greens are tender.
Add Cream and Meat:
- Stir in the heavy cream and return the cooked sausage and bacon to the pot. Simmer for another 10 minutes to allow the flavors to meld.
Season and Serve:
- Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls, garnish as desired, and serve hot with crusty bread or cornbread.

Notes

You can substitute kale or spinach with any leafy green you like, such as Swiss chard or mustard greens.
For a lighter version, use turkey sausage and substitute the heavy cream with half-and-half or coconut milk.
Leftovers store well in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 3g
Sodium: 850mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 18g
Cholesterol: 60mg

Keywords: swamp soup, hearty soup, sausage and greens soup, Southern comfort food, easy soup recipe