Cozy up with this comforting soup featuring kielbasa sausage, turnip greens, and great northern beans—perfect with cornbread!
Okay, I have to admit—when my Aunt Clara handed me this recipe, I wasn’t exactly thrilled. “Swamp soup?” I asked, raising an eyebrow. She just laughed and said, “You’ll see.” Now, Aunt Clara’s a legend in the family kitchen, so I wasn’t going to argue. I gave it a shot one chilly Saturday, half-expecting it to taste like the name (spoiler alert: it doesn’t). But as it simmered on the stove, the kitchen filled with this warm, smoky aroma that made me nostalgic for lazy Sunday dinners back home.
The first bite? Magic. The smoky kielbasa, tender turnip greens, and creamy beans all came together like a hug in a bowl. Even my husband, who claims he’s “not a soup guy,” went back for seconds. Now, this Turnip Green Soup is a staple in my house, and honestly, I owe Aunt Clara an apology.
Why You’ll Love This Turnip Green Soup (swamp soup) Recipe?
Why should this Swamp Soup be your next kitchen adventure? Let me count the ways:
- Bold and comforting flavors: Smoky, savory, and just the right amount of spice—it’s like fall in a bowl.
- Ridiculously easy: Seriously, if you can chop an onion and stir a pot, you’re golden.
- Crowd-pleaser: Whether you’re feeding your family or a potluck crew, this recipe stretches beautifully.
- Affordable ingredients: Canned greens and beans? Budget-friendly perfection.
- Cornbread’s BFF: Trust me, this soup and cornbread were meant to be together.
Ingredient Notes:
Every ingredient here plays a starring role, but there’s room for a little improv if you feel like experimenting. Let’s break it down:
- Kielbasa Sausage: This smoky, savory delight is the backbone of the soup. Want a lighter option? Try smoked turkey sausage—it’s just as good.
- Turnip Greens: I know, canned greens don’t sound glamorous, but they save time and taste amazing here. Feeling fancy? Use fresh—just rinse them really well.
- Great Northern Beans: These creamy beans add the perfect heartiness. Cannellini beans or even black-eyed peas work if that’s what you’ve got.
- Vegetable Soup Mix: This sneaky little packet is the secret weapon, bringing all the flavor with zero extra effort.
- Creole Seasoning: A pinch of this magic mix ties it all together. (And if you’re like me, you’ll probably add an extra pinch.)
Pro Tip: Stir in a splash of vinegar or a squeeze of lemon at the end. It’s the secret sauce that takes this soup from “good” to “wow.”
How To Make Turnip Green Soup (swamp soup)?
Making this soup is basically a masterclass in letting simple ingredients do all the work. Here’s how you’ll do it:
- Sizzle up that sausage: Heat a bit of oil in your biggest pot. Toss in the kielbasa and onions, and cook until the sausage is golden and the onions are soft and just a little caramelized. (Pro tip: Don’t rush this step—browning = flavor!) Scoop it all out and set it aside.
- Build the base: In the same pot (don’t you dare clean it—those brown bits are gold), pour in the chicken broth. Stir in the turnip greens, beans, soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and pepper. Bring it all to a boil, then give it a good stir.
- Reunite the gang: Add the sausage and onions back into the pot. Reduce the heat to a gentle simmer, cover, and let it work its magic for two hours. Yes, two hours. Put on your favorite playlist or catch up on Netflix while the flavors do their thing.
- Taste and tweak: Before serving, taste the soup. Too salty? Add a splash of water or broth. Not enough heat? A dash of hot sauce fixes that. Just right? Congrats, you’re about to make everyone at the table very happy.
Storage Options:
Soup like this deserves a second (or third) appearance. Here’s how to keep it around:
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to four days. The flavors only get better with time.
- Freeze: This soup loves the freezer. Portion it into individual servings so you can thaw only what you need. Just let it cool completely before freezing.
Variations and Substitutions:
Want to put your own spin on this recipe? Go for it! Here are some ideas:
- Greens: Swap turnip greens for kale, collard greens, or even spinach.
- Beans: Don’t have great northern beans? Try black-eyed peas, navy beans, or butter beans.
- Protein: Sub kielbasa for smoked turkey sausage, chicken sausage, or even crispy bacon crumbles.
- Spice Level: Love heat? Add diced jalapeños or a pinch of cayenne. Prefer mild? Skip the hot sauce.
What to Serve with Turnip Green Soup (swamp soup)?
This soup is amazing on its own, but the right side dish can take it to the next level. Here are some ideas:
- Cornbread: Classic and essential. Slather it with butter, and you’re golden.
- Grilled Cheese: Gooey, cheesy, and perfect for dipping.
- White Rice: A scoop of rice turns this soup into a full-blown meal.
- Pickled Veggies: Tangy pickles or pickled onions add a nice contrast to the hearty flavors.
Frequently Asked Questions:
Can I use fresh turnip greens instead of canned?
Oh, absolutely! Just wash them thoroughly (seriously, no one wants gritty soup), chop them, and sauté briefly before adding to the pot.
Is this soup freezer-friendly?
Yes, and it’s a total lifesaver on busy nights. Just portion it out, freeze, and reheat when you need it.
Can I make this in a slow cooker?
Definitely! Brown the sausage and onions first, then toss everything into the slow cooker. Cook on low for 6–8 hours and enjoy.
And there you have it—Turnip Green Soup that’ll win over even the pickiest eaters. Give it a try, and let me know how it turns out. Or better yet, invite me over. I’ll bring the cornbread!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Turnip Green Soup (swamp soup)
Ingredients
- 1 tsp vegetable oil
- 1 lb kielbasa sausage cut into 1-inch pieces
- 1 medium onion chopped
- 5 cups chicken broth
- 2 27 oz cans turnip greens, drained
- 2 14.5 oz cans great northern beans, rinsed and drained
- 1 package vegetable soup mix e.g., Knorr’s®
- 1 tsp hot pepper sauce e.g., Tabasco®
- 1 tsp garlic powder
- 1 pinch Creole seasoning e.g., Tony Chachere’s®, or to taste
- Salt and ground black pepper to taste
Instructions
Prepare the Sausage and Onion:
- Heat the vegetable oil in a large saucepan over medium heat. Add the kielbasa sausage and chopped onion, cooking until the sausage is browned and the onion becomes translucent, approximately 5–7 minutes. Remove the sausage and onion mixture from the pan and set aside.
Combine Base Ingredients:
- In the same saucepan, add the chicken broth, turnip greens, northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and black pepper. Stir well to combine and bring the mixture to a boil over medium-high heat.
Simmer and Develop Flavors:
- Return the browned sausage and onion mixture to the saucepan. Reduce the heat to medium-low, cover the pot, and allow the soup to simmer gently for 2 hours. Stir occasionally to ensure even cooking and prevent sticking.
Adjust Seasoning and Serve:
- Before serving, taste the soup and adjust the seasoning as needed. If desired, add an extra splash of hot pepper sauce for more heat or a pinch of Creole seasoning for additional depth of flavor. Serve hot with cornbread or your favorite side dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
