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Swamp Soup Recipe That Turns Veggies Into Comfort Food

Swamp Soup

A one-pot soup of collard greens, kale, white beans, and smoky sausage simmered in seasoned broth until deeply flavorful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound sausage sliced into rounds
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 1 bunch collard greens stemmed and chopped (about 6 cups)
  • 2 cups chopped kale
  • 2 cups fresh spinach
  • 2 (15 oz) cans white beans (cannellini) drained and rinsed
  • 1 cup cooked white rice
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon soy sauce plus a splash of rice vinegar
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice

Method
 

  1. Brown the sausage: Heat olive oil in a large pot over medium heat and cook the sliced sausage until the edges turn golden, about 5 minutes. Remove with a slotted spoon and set aside.
  2. Soften the aromatics: In the same pot, add the onion and cook until translucent, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Build the broth: Pour in the chicken broth and stir in the Cajun seasoning, smoked paprika, and the soy sauce with rice vinegar. Bring the mixture to a gentle simmer.
  4. Add the collard greens: Stir in the chopped collard greens since they take the longest to soften. Let them simmer uncovered for about 10 minutes.
  5. Add kale and beans: Stir in the kale, white beans, and the reserved sausage. Simmer for another 8 to 10 minutes until the greens are tender but still have some bite.
  6. Wilt in the spinach: Add the fresh spinach and stir just until it wilts into the broth, about 2 minutes.
  7. Stir in the rice: Add the cooked rice and stir to combine, letting it warm through for 1 to 2 minutes.
  8. Season and brighten: Taste the soup and adjust salt and pepper as needed. Finish with a tablespoon of lemon juice to brighten the broth.
  9. Rest before serving: Let the soup sit off the heat for 5 minutes so the flavors settle before ladling it into bowls.