Ingredients
- 1 pound andouille sausage sliced and quartered
- 1 medium yellow onion diced
- 1 clove garlic minced
- 8 cups low-sodium chicken broth
- 1 package Knorr Vegetable Recipe Mix
- 2 15 oz cans great northern beans, drained and rinsed
- 2 15 oz cans navy beans, drained and rinsed
- 2 15 oz cans seasoned turnip greens with liquid
- 1 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
- 2 cups cooked ditalini pasta
Instructions
- In a large stockpot over medium-high heat, cook the sliced andouille sausage and diced onion until the sausage develops a golden brown color and the onions become soft and aromatic. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the vegetable recipe mix, stirring to combine. Add both varieties of drained beans, the turnip greens with their liquid, black pepper, and hot sauce. Mix everything together thoroughly.
- Bring the mixture to a rolling boil, then cover the pot and reduce heat to low. Allow the soup to simmer gently for 1 hour to let all the flavors meld together beautifully. During the final 15 minutes of cooking, stir in the cooked pasta.
- Taste and adjust seasoning if needed. Ladle into bowls and serve hot with cornbread on the side.
There’s something undeniably comforting about a bowl of soup that tells a story, and this Southern swamp soup does exactly that. The first time I made this recipe, I wasn’t quite sure what to expect from something called “swamp soup.” The name certainly doesn’t win any beauty contests, but one spoonful completely changed my perspective.
This isn’t your typical vegetable soup. It’s a robust, soul-warming bowl that brings together the smoky richness of andouille sausage with the earthy depth of turnip greens. The combination creates something truly special – a soup that feels like a warm hug from the South itself.
What drew me to this recipe initially was its simplicity. As someone who juggles work, family, and everything in between, I’m always searching for meals that deliver maximum flavor with minimal fuss. This swamp soup delivers on both fronts. It’s the kind of recipe where you can dump most ingredients into one pot and let time do the heavy lifting.
The star players here are the andouille sausage and turnip greens. The sausage brings that distinctive smoky, spicy kick that’s essential to authentic Southern cooking. I’ve tried substituting with other sausages, but andouille really makes the difference. It infuses the entire broth with its bold flavor, creating layers of taste that develop throughout the cooking process.
The turnip greens might be unfamiliar to some, but they’re absolutely worth seeking out. Unlike spinach or kale, turnip greens have a slightly bitter, peppery quality that balances beautifully with the rich sausage. I use canned seasoned turnip greens because they’re already perfectly seasoned and save considerable prep time. Fresh greens work too, but require more washing and preparation.
The white beans – both great northern and navy varieties – add substance and protein while helping to mellow the stronger flavors. They also contribute to that satisfying, stick-to-your-ribs quality that makes this soup perfect for cold evenings or when you need something truly filling.
One aspect I particularly appreciate about this recipe is how forgiving it is. The Knorr vegetable recipe mix provides a reliable flavor base, but you can adjust the heat level with the hot sauce. Start with the recommended teaspoon and add more to taste. Some families prefer it milder, while others like enough heat to clear their sinuses.
The cooking process is wonderfully straightforward. After browning the sausage and onions, everything goes into the pot for a long, gentle simmer. This extended cooking time allows the flavors to marry and intensify. The kitchen fills with an amazing aroma that has my family asking “when will it be ready?” long before the timer goes off.
Adding the pasta during the final fifteen minutes is crucial. This timing prevents the ditalini from becoming mushy while ensuring it absorbs just enough of the flavorful broth. The small tube shape is perfect because it doesn’t overwhelm the other ingredients but adds a satisfying textural element.
This soup improves with time, making it ideal for meal prep. I often make a large batch on Sunday and enjoy it throughout the week. Each day it tastes even better as the flavors continue to develop. Just add a splash of chicken broth when reheating if it’s become too thick.
Serving suggestions are important with this dish. Cornbread is the traditional accompaniment, and for good reason. The subtle sweetness and crumbly texture provide the perfect contrast to the savory, slightly spicy soup. I’ve also served it with crusty bread or even crackers when cornbread wasn’t available.
From a nutritional standpoint, this soup delivers impressive value. It’s packed with protein from the sausage and beans, fiber from the greens and legumes, and complex carbohydrates from the pasta. It’s a complete meal in a bowl that keeps everyone satisfied for hours.
The versatility of this recipe has made it a regular in our dinner rotation. During busy weeknights, I can have it simmering while helping with homework or handling other tasks. For casual entertaining, it’s perfect because it serves a crowd and can be kept warm without losing quality.
What surprises many people is how light this soup feels despite being so hearty. The broth-based preparation means it doesn’t sit heavily in your stomach like cream-based soups can. You feel satisfied but not sluggish, which I particularly appreciate during cooler months when heavier foods can leave you feeling lethargic.
The color might not be the most photogenic – hence the “swamp” name – but don’t let appearance fool you. This soup embodies everything wonderful about Southern comfort food: bold flavors, satisfying ingredients, and the kind of warmth that goes beyond temperature.
Making this soup has become one of my favorite ways to connect with Southern culinary traditions. Each batch reminds me that the best recipes often come from practical necessity – using readily available ingredients to create something nourishing and delicious. This swamp soup perfectly exemplifies that philosophy, turning simple pantry staples into a memorable meal that brings people together around the table.
