Swamp Soup
A hearty and satisfying soup featuring andouille sausage, collard greens, and beans, perfect for cozy nights or gatherings.
Ingredients
Main Ingredients
- 16 oz andouille sausage, sliced into coins and then halved Use high-quality sausage for the best flavor
- 2 tablespoons unsalted butter
- 1 medium yellow onion, peeled and diced
- 2 cans (27 oz) seasoned collard greens
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) seasoned pinto beans, drained
- 1 can (15 oz) Hoppin' John
- 1 can (15 oz) diced tomatoes with green chiles
- 1/2 tablespoon Cajun seasoning Adjust to taste
- 4 cups chicken broth
Instructions
Preparation
- Heat a large Dutch oven or heavy-bottomed soup pot over medium heat.
- Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove from pot and set aside.
- In the same pot, add unsalted butter and diced yellow onion. Sauté until softened and translucent, about 3-4 minutes.
- Add seasoned collard greens, drained corn kernels, drained pinto beans, Hoppin' John, diced tomatoes with green chiles, and Cajun seasoning.
- Pour in the chicken broth and stir to combine.
Cooking
- Increase heat to bring soup to a boil, then reduce heat to low and simmer for 15-20 minutes.
- Stir occasionally and serve warm.
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Notes
Garnish with fresh herbs like parsley or cilantro. Pair with warm, crusty bread or cornbread for a complete meal.