Skip to Content

Swamp Soup

If you’re looking for a delicious hot soup to your daily values of vegetables, try this Swamp Soup recipe. This is a great soup if you’re on a low calorie diet or just want something to serve on the side the next time that you make a hearty meal.

overhead picture of pot of soup with a ladle

Swamp Soup Recipe

Similar to a turnip green soup or southern pea soup, this Swamp Soup recipe is one of the best things that I’ve found for incorporating vegetables into a hearty meal without losing out on any of the flavor.

The recipe is based on the one provided by the Fish River Grill in the Gulf Shores and Orange Beach.

It will quickly become your new go-to for those cold days.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
labeled picture of ingredients

Ingredients Needed

Smoked sausage –  If you can’t find smoked sausage, Swap for polish kielbasa or meat balls made with ground beef or turkey. 

Sweet onion – Replace with yellow onion if you don’t have sweet onions on hand. 

Garlic – Fresh minced garlic cloves work best, but opt for pre-minced or garlic powder if necessary.

Knorr Vegetable soup mix –  You can also make your own vegetable soup mix if need be. 

Chicken broth – This can be substituted with chicken stock, vegetable broth, or beef broth. 

Great Northern beans – Switch out cans of great northern beans for black beans, white beans, or navy beans.

Seasoned turnip greens – Fresh turnip greens work best for swamp soup, or use frozen spinach or kale instead. 

Short pasta – I personally use Ditalini but any small tube shaped pasta works.

Looking for more comfort food? Follow LTB on Pinterest!

How To Make Swamp Soup

First: Cook pasta al dente, drain and set aside. In a large soup pot over medium heat to medium-high heat, cook diced sausage and onion for 3 – 4 minutes, until sausage brows and onions soften.

Second: Add in garlic and stir, cooking for 1 minute. Add in soup mix, broth, beans, and greens, stirring to combine. Bring to a boil and then reduce to a simmer.

Third: Simmer over low residual heat until greens are tender and soup mix is rehydrated. Wait to add pasta until 10 minutes before serving.

Fourth: Season whole pot with additional salt and black pepper if desired. Serve with hot sauce and a slice of corn bread or hush puppies.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

close up of soup ladle with noodles, beans, and greens.

What Should I Serve with Swamp Soup? 

This soup has a very Southern comfort feel to it, so I personally like to serve it with other comfort foods like collard greens, corn and rice casserole, and mac and cheese.

For a healthier option, pair it with a layered 24 hour salad.

spoon of soup

How Should I Serve Swamp Soup?

One of the best touches that I’ve found when serving swamp soup is to add in small cubes of swiss cheese to each bowl before passing them out.

The flavoring of the Swiss cheese pairs well with the sausage and soup mix, and provides a nice cheesy touch to this recipe.

You can also serve with a side of tortilla chips for dipping because this soup is nice and thick. 

overhead bowl of soup and hot sauce

How Can I Store Leftovers From This Recipe? 

This swamp soup is just as good the next day as it is when you first make it, so I highly recommend saving your leftovers.

Place in an airtight container and stored in the fridge for up to 3 days.

You can also freeze this soup by placing single servings into the fridge and letting them cool before moving them to the freezer.

ladle of soup over a white pot

Tips for No Leftovers

  • Prep the sausage and onions in a little olive oil ahead of time and either freeze or keep in the fridge until ready to use.
  • If you’re not a big Swiss cheese fan, you can use Mozzarella instead! They have a similar consistency when melted, so you’ll get the same texture with this swap.
  • Can’t find frozen turnip greens? Try canned, seasoned greens from Margaret Holmes. They are a great shortcut.
  • Big tomato fan? You can add in some tomato sauce to this recipe in place of the soup mix, which will create a completely different flavor for you to try.
  • Replace your beans with ribs celery if you don’t like beans – these will provide a similar consistency and taste, so they’re a good substitute.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

overhead pic of soup pot with yellow banner and red text

This thick, hearty soup recipe is perfect for cold winter nights, with smoked sausage, flavorful vegetable soup mix, tasty chicken broth, and a few different servings of vegetables. Paired with soft, chewy pasta, this dish can be made as a side or a main meal and takes a short time to cook, so it’s ideal for nights when you don’t have a ton of time.

large pot of soup with ladle

Swamp Soup

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Loaded with hearty sausage, creamy beans, and tender greens, this Swamp Soup is perfect for a chilly night. Extra veggies are always a hit!

Ingredients

  • 1 pound smoked sausage (chopped)
  • 1 cup sweet onion (diced)
  • 2 cloves garlic (minced)
  • 1 packet Knorr Vegetable soup mix (dry)
  • 8 cups chicken broth
  • 2 (15.5 ounce) cans great Northern beans (drained and rinsed)
  • 2 (14.5 ounce) cans seasoned turnip greens (not drained)
  • 2 cups cooked short pasta (I like ditalini or any other small tube pasta)

Instructions

  1. In a large soup pot, over medium heat, add the diced sausage and onion. Cook 3-4 minutes or until the sausage is starting to brown and the onions are starting to soften.
  2. Add the garlic and stir. Cook for 1 minute.
  3. Add the soup mix, broth, beans, and greens. Stir to combine.
  4. Bring to a boil and reduce to a simmer.
  5. Simmer over low until the greens are tender and the soup mix is rehydrated.
  6. 10 minutes before serving, add in the cooked pasta. Season with salt and pepper if desired. (taste before adding salt as the greens and soup mix can have enough)
  7. Serve with a dash of hot sauce and a slice of cornbread or hush puppies.

Notes

  • Prep the sausage and onions in a little olive oil ahead of time and either freeze or keep in the fridge until ready to use.
  • If you’re not a big Swiss cheese fan, you can use Mozzarella instead! They have a similar consistency when melted, so you’ll get the same texture with this swap.
  • Can't find frozen turnip greens? Try canned, seasoned greens from Margaret Holmes. They are a great shortcut.
  • Big tomato fan? You can add in some tomato sauce to this recipe in place of the soup mix, which will create a completely different flavor for you to try.
  • Replace your beans with ribs celery if you don’t like beans - these will provide a similar consistency and taste, so they’re a good substitute.

Recommended Products

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 1303mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 11g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

Did you love this recipe?

Follow me on Pinterest for more comfort food recipes that you will love to eat as leftovers! Click here!

More Easy Recipes

LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Cathy

Tuesday 24th of January 2023

Not a comment..but a question...where I live we can't get seasoned canned greens. Can I use frozen chopped spinach or fresh kale..and if so, what extra seasonings/spices would I need to add that would be in the canned? Thank you

Jennifer

Thursday 26th of January 2023

Great question! I would use frozen kale or frozen green if you can find them. Spinach is too tender and will turn to mush in the soup. As far as seasonings go, I like to use a combination of seasoned salt and some chicken bouillon. Just cook the greens in water with these seasonings (or you can use chicken broth with seasoned salt) and cook until tender. Then use in the soup as directed. Hope this helps:)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe
Homemade Cream of Chicken Soup (Condensed Soup) Story Homemade Sloppy Joes Story