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Swamp Soup Recipe

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★★★★★

4.4 from 137 reviews

A hearty and flavorful Swamp Soup featuring smoky sausage, tender kale, and creamy beans simmered in a savory broth. Perfect for a comforting meal that’s packed with nutrients and bold flavors.

Ingredients

Scale

Meat

  • 12 ounces smoked sausage, sliced

Vegetables

  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 cups fresh kale, chopped (or spinach or collard greens)

Liquids & Canned Goods

  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can cannellini or Great Northern beans, drained
  • 1 tablespoon apple cider vinegar (optional)

Seasonings

  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Brown the Sausage: Heat olive oil in a large soup pot over medium heat. Add sliced smoked sausage and cook until browned and slightly crispy, about 5–6 minutes. Remove the sausage from the pot and set aside.
  2. Sauté Onions and Garlic: In the same pot, add diced onion and sauté for about 4 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant, stirring frequently to prevent burning.
  3. Add Broth and Main Ingredients: Pour the chicken broth into the pot along with the diced tomatoes and drained beans. Stir in the browned sausage slices to combine all the main ingredients.
  4. Simmer with Greens: Bring the soup mixture to a boil, then reduce the heat to low. Add chopped kale (or your chosen greens). Let the soup simmer gently for 15–20 minutes, or until the greens are tender and flavors have melded together.
  5. Season and Finish: Season the soup with salt, black pepper, and red pepper flakes if using. Stir in apple cider vinegar for a slight tang if desired. Adjust seasoning to taste.
  6. Serve: Ladle the hot soup into bowls and serve immediately. It pairs wonderfully with crusty bread or cornbread for a fulfilling meal.

Notes

  • For a vegetarian version, omit sausage and use vegetable broth instead of chicken broth.
  • Substitute kale with spinach or collard greens if preferred.
  • Adjust the amount of red pepper flakes based on desired spice level.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
  • Add a squeeze of fresh lemon juice for added brightness before serving if apple cider vinegar is not used.

Keywords: swamp soup, smoked sausage soup, kale soup, bean soup, hearty soup, southern soup, one pot soup

Find it online: https://thehungrymason.com/swamp-soup-recipe/