Southern Swamp Soup

As far as I’m concerned, it’s always soup season, but I especially love making soup when there’s a crisp chill in the air. This particular soup is extremely hearty and stands on its own, but serving a hunk of crusty bread on the side wouldn’t be frowned upon in my house.

Items used to make this recipe:

• canned collard greens https://amzn.to/4cQezCo (I like Margaret Holmes or Glory brands)

• Hoppin’ John https://amzn.to/40zzG4C

• Seasoned Blackeye Peas https://amzn.to/3PfXCrg

• Ro-tel tomatoes https://amzn.to/3NwDSiC

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Southern Swamp Soup

makes 8-10 servings

Printable Recipe

ingredients

• 1 tablespoon extra virgin olive oil

• 1 - 1 1/2 pounds Kielbasa, cut into 1/2-inch pieces

• 1 large onion, diced

• 2 cloves garlic, minced

• 2 jalapenos, seeded and minced

• 4 medium red, white, or gold potatoes, peeled and diced (not russet or Idaho potatoes)

• 28-ounce can seasoned collard greens, undrained

• 15-ounce can navy beans, rinsed and drained

• 14-ounce can Hoppin’ John or seasoned blackeye peas, undrained

• 10-ounce can Ro-Tel tomatoes, undrained

• 2 cups reduced sodium chicken stock (or try my delicious homemade stock)

• 12-ounces okra, cut into coins (fresh or frozen)

Directions

1. In a 6-quart stockpot over medium-high heat, saute the Kielbasa in the olive oil for several minutes, stirring frequently, until the kielbasa develops some wonderfully brown edges.

2. Add the onions, garlic, and jalapeños to the pot and cook for several more minutes, stirring frequently, until the onions are translucent and the brown bits that were stuck to the bottom of the pot have loosened.

3. Add all of the remaining ingredients and stir well to combine - there should be enough liquid to cover all the ingredients; if not, add a bit more water or chicken stock.

4. Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes or until the potatoes are tender.

Notes

• The smoked sausage and canned goods provide enough salt in this recipe that you shouldn’t have to add any additional salt before serving.

• Be sure to use a waxy variety of potato that will hold its shape during the cooking process — avoid starchy varieties like Russet or Idaho potatoes, which will fall apart.

• You can substitute any cooked, smoked sausage for the kielbasa.

• If you can’t find canned collard greens, other canned greens may be substituted. I’ve tried several, but like collard greens the best.

• Here in the south, you can purchase frozen okra at the grocery store, but you can also freeze them yourself during the summer months when you find them at the farmer’s market. Purchase whole okra that are no more than 4 or 5 inches in length. Wash, trim, and cut them into coins; then freeze in a single layer on a parchment-lined sheet pan (no need to blanch first). Transfer the frozen coins to vacuum sealed bags and stash them away in your freezer for use in soups and stews throughout the year.

adapted from allrecipes.com

Sausage and Tortellini Soup

It’s soup season and soup season makes me very happy. This particular soup is incredibly flavorful and gets two thumbs up from my family, despite being made from just a few simple ingredients. If you keep fresh tortellini in the fridge and precooked sausage in the freezer, you can have steaming bowls of hot soup ready as little as 20 minutes.

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Items used to make this recipe:

(affiliate links)

• 6 quart stockpot https://amzn.to/3Di9OSg

• beef bone broth https://amzn.to/3ZMGVFk

• beef stock https://amzn.to/3P1DlSK

• cannellini beans https://amzn.to/3BzxO2W

• cheese-filled tortellini https://amzn.to/3ZYiztJ

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Sausage and Tortellini Soup

makes 6 hearty servings

Printable Recipe

Ingredients

• 6 cup beef bone broth or beef stock

• 1 pound crumbled sweet italian sausage, cooked and drained

• 16 ounces frozen mixed vegetables (peas, carrots, green beans, corn, okra, etc)

• 3 cups cooked cheese-filled tortellini

• optional garnish: grated parmesan, croutons (try my recipe), chopped scallions, chopped parsley

Directions

1. In a 6-quart stockpot, heat beef bone broth, cooked sausage, and vegetables until hot and bubbly.

2. Place 1/2 cup cooked tortellini in each bowl and top off with hot soup.

3. Garnish if desired and enjoy!

Notes

• To make this soup even more hearty, add a can of drained cannellini beans.

• To prevent the tortellini from getting soggy, don’t add them to the soup bowls until serving.

• Leftover soup and cooked tortellini should be stored separately to prevent the tortellini from becoming mushy.

• I like to keep portions of cooked sausage in the freezer so I can throw this soup together even faster.