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