Swamp Soup
A hearty and flavorful soup featuring andouille sausage, collard greens, and a medley of beans and corn, perfect for comfort food lovers.
Ingredients
Main Ingredients
- 16 oz andouille sausage, sliced into coins and then halved Choose high-quality sausage for the best flavor.
- 2 tablespoons unsalted butter For sautéing the onions.
- 1 medium yellow onion, peeled and diced Adds sweetness to the dish.
- 2 cans seasoned collard greens (27 oz each) Can substitute with other greens.
- 1 can corn kernels (15 oz), drained
- 1 can seasoned pinto beans (15 oz), drained
- 1 can Hoppin' John (15 oz)
- 1 can diced tomatoes with green chiles (15 oz)
- 1/2 tablespoon Cajun seasoning Adjust to taste for spice level.
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
Instructions
Cooking
- Heat a large Dutch oven over medium heat.
- Add the andouille sausage and sauté for about 5 to 7 minutes, or until nicely browned. Remove from pot and set aside.
- In the same pot, melt the unsalted butter and add the diced yellow onion. Sauté until soft and translucent, about 3 to 4 minutes.
- Add the seasoned collard greens, drained corn, pinto beans, Hoppin' John, and diced tomatoes with green chiles to the pot.
- Sprinkle in the Cajun seasoning and mix well.
- Pour in the chicken broth, bring to a boil, then reduce heat and let simmer for about 15 to 20 minutes, stirring occasionally.
- Ladle the soup into bowls and garnish with fresh herbs if desired.
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Notes
This soup is perfect for making ahead of time, and it gets better as it sits. Serve with crusty bread for dipping.