Swamp Soup – A Hearty Southern Classic
Swamp Soup is a comforting, rustic Southern dish that brings together smoky sausage, hearty greens, and flavorful beans in a savory broth. This Alabama-inspired version is packed with flavor, easy to prepare, and perfect for feeding a crowd. Whether you like it thick and hearty or thinned out like a traditional soup, this recipe delivers pure comfort in every spoonful.
Ingredients
Here’s what you’ll need to make this hearty version of Swamp Soup:
- 1 onion, coarsely chopped
- 1 lb Original Conecuh smoked sausage, cut into ¼–½-inch slices
- 2 (16 oz) cans seasoned mixed greens*
- 1 (16 oz) can seasoned collard greens*
- 1 (16 oz) can great northern beans*
- 1 (16 oz) can seasoned black-eyed peas*
- 1 (16 oz) can black beans, rinsed
- 1 tablespoon apple cider vinegar**
- 1 quart low-sodium chicken broth
- 1 tablespoon Better Than Bouillon Ham Base (optional)
* Margaret Holmes is the preferred brand. If your cans are 14.5 oz, that’s perfectly fine.
** The original recipe insists this is “very important,” though the flavor is subtle.
Notes
- Use low-sodium chicken broth and skip the ham base if you prefer less salt — the seasoned beans and greens provide plenty of flavor.
- This recipe uses twice the amount of meat and onion compared to the original for a heartier version.
