Tulo

Swamp Soup Recipe

A dark green, smoky soup with sliced andouille sausage, white beans, and wilted collard greens in a rustic bowl, served with a wedge of cornbread on the side.
Photo by Gu Ko on Pexels

Searing the andouille first builds a smoky fat base that seasons the whole pot, and adding the tougher collard greens before the more delicate turnip greens and kale means everything finishes tender at the same time instead of turning to mush or staying fibrous.

Prep
20 min
Cook
45 min
Total
1 hr 5 min
Servings
6

Ingredients

Servings6
  • 12 oz andouille sausage, sliced into rounds
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 bunch collard greens, stemmed and chopped
  • 1 bunch turnip greens, stemmed and chopped
  • 4 cups packed curly kale, stemmed and chopped
  • 1 15-oz can cannellini beans, drained and rinsed
  • 1 14.5-oz can diced tomatoes
  • 2 tsp Cajun seasoning
  • 2 whole bay leaves
  • 1 tsp hot sauce

Nutrition per serving

Calories
255
Protein
12g
Carbs
14g
Fat
17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sliced andouille and cook for 4-5 minutes, until browned on both sides, then transfer the sausage to a plate, leaving the fat in the pot.
  2. 2Add the onion, celery, and bell pepper to the same pot and cook in the rendered fat for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.
  3. 3Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
  4. 4Stir in the collard greens and turnip greens along with the bay leaves and Cajun seasoning. Bring to a simmer, cover, and cook for 15 minutes, until the tougher greens start to soften.
  5. 5Stir in the kale, diced tomatoes, and cannellini beans. Return the sausage to the pot.
  6. 6Simmer uncovered for another 15-20 minutes, until all the greens are tender and the broth has reduced slightly.
  7. 7Stir in the hot sauce and taste for seasoning, adding more Cajun seasoning or salt as needed.
  8. 8Remove the bay leaves before serving. Ladle into bowls and serve hot, with cornbread or steamed rice on the side.
How to Make Soup Stock

Tips & variations

  • No andouille on hand? Smoked sausage or kielbasa both work as a 1:1 swap, though the smoke flavor will be milder.
  • For a vegetarian version, skip the sausage, use vegetable broth, and add a spoonful of smoked paprika to mimic the smokiness.
  • Swap in mustard greens or spinach for part of the greens if that's what's available, spinach wilts fast so add it in the last 5 minutes.
  • A splash of apple cider vinegar stirred in right before serving brightens the whole pot, the classic Southern greens trick.

Storage & reheating

Refrigerate cooled soup in an airtight container for up to 4 days. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, thinning with a splash of broth if it's thickened too much.

Tips from the Tulo kitchen

  • Massaging the chopped kale for a minute with your hands before adding it to the pot breaks down its structure so it cooks faster and tastes less bitter.
  • Bagged pre-washed collard and turnip greens cut a real chunk of prep time if stemming and chopping fresh bunches feels like a lot of work.

FAQ

What is swamp soup?

It's a Southern greens soup, usually built on collard or turnip greens, smoked sausage, and white beans in a well-seasoned broth. The name comes from the dark green color the soup takes on once the greens break down.

Can I use frozen greens instead of fresh?

Yes. Thaw and squeeze out excess water first, and add them during the same stage as fresh greens would go in, they'll need slightly less simmering time since they're already partially cooked from freezing.

Is swamp soup spicy?

As written it has mild background heat from the Cajun seasoning and a small splash of hot sauce. Add more hot sauce or a pinch of cayenne at the end if you want it spicier.

Can I make this in a slow cooker?

Yes. Brown the sausage and saute the vegetables on the stovetop first, then transfer everything except the kale to a slow cooker and cook on low for 6-7 hours. Stir in the kale during the last 20 minutes so it doesn't overcook.

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