Swamp Soup is a Southern greens rich soup, this version complete with tomato, smoked sausage, cabbage and purple hull or black eyed peas.
Swamp Soup
By Sue Lau | Palatable Pastime
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Swamp Soup is my recipe of the day! Good morning! Happy Monday! And welcome to Autumn! Except, well. It doesn’t really feel like Autumn around here yet and most of the leaves are still solidly green. We’re having a bit of Indian Summer with a return of summer heat but by next week it should be cooling down a little bit.
As for me, I’m hanging in there not doing as much cooking as I had been although I still do cook some nice things from time to time. Bill’s been helping me out here and there. And I’ve been using the disruption in my supper plans and cooking plans to sort of just cut back on eating in general and try to lose some more weight.
Since I got diagnosed with cancer the weight loss is slowed down somewhat but I’m trying to pick it back up on that again. Then in the next few weeks I should have my surgery and then continue on with radiation or chemotherapy after that. Hopefully not much of that. 
When the weather does cool, it’ll be the perfect time to make soups and get out the crock pots and all that sort of thing. This soup is made on top of the stove although you could do it now Crock-Pot it’s just going to take a few more hours. For the swamp soup it takes about 45 minutes which is sort of standard for this type of soup.
Is chock full with Furman meaty sausage greens peas tomatoes and a little bit of jalapeno. Although you may not need that if you’re sausage is very spicy or you could substitute with some splashes of hot sauce. I don’t think you’ll need much to go along with this for supper. Except maybe some cornbread on the side might be nice. And of course a big pitcher of iced tea.
Swamp Soup
Swamp soup generally is a Southern food. It’s generally made in Alabama. Probably the more Southern parts of Alabama where it’s more Swampy but you can make this in Alaska if you like it’s darn good anywhere.
I don’t really remember anything like this when I lived around Columbus Mississippi although we were generally clustered around the air base. And to be quite honest, around that time, they weren’t really that many restaurants in Columbus. Although it’s built up a lot since then. We’d have to drive 60 miles to Tuscaloosa to get to a Taco Bell. See what I mean?
I think this is probably more popular around New Year’s Day when people are looking for black-eyed pea recipes. But quite honestly I’m going to make this anytime I get hungry for soup beans or something like that. Which is generally every few weeks.
Can a girl really go longer than that without having some home cooked food? And don’t get me started on the hubs. He’s from Wisconsin but man I’ve got him trained up right! He adores southern food!
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Dried Vegetables Used in this Recipe:
Dried vegetables come in many brands. You can always tell them they’re just the usual chopped up and then they’re dried. And you can add those to your soups. If I have a garden going sometimes I will try these up in my dehydrator or if I’m not gardening that particular year I might have extras I buy on sale and I’ll chop those up.
I used to do this quite a lot when I was doing some crafting. But then sometimes the dehydrating process takes quite a while to get done. Back then I was solidly doing several dehydrators full sliced apples. Which I was making those little heart-shaped wreaths on wire forms. And just as a tip if you want to do that you want to soak those in lemon juice before you dry them.
Afterwards once they’re dried you’ll want to give us a little spray with some insecticide. Because tobacco beetles will go after I’m like nobody’s business.
On those I would generally do the red apples whichever ones were cheapest. And then leave the peels on cuz that little bit of red color around the edges always made it pop. And then to finish that off you take some straw or raffia and make a little bow and glue that on there with some hot glue. I do mean business about those tobacco beetles in the bug spray. If you let those things go they’ll get all through your house and you’ll never get them out and winter is coming and you know how it goes.
Regional Conecuh Sausage:
Conecuh sausage is a top shelf brand of smoked sausage made in the south and preferred around Alabama. I can only find it in two places near me one up in Dayton and one on the east side of Cincinnati. You might be able to find it if you search for Konica sausage in the Google Maps. Sometimes things show up there. Otherwise you can get it on Amazon although I can’t really vouch for their prices. But at least you can see what it is that you’re looking for
If you can’t get Conecuh sausage I would say you could go for a brand like Boar’s Head. Or anything that’s really nice and solid and meaty and not greasy like some of those cheap brands. They do come in several varieties including the spicier ones.But you just use which one you prefer.
Seasoning:
Swamp Soup
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Print Recipe
Swamp Soup
Equipment
- 1 Soup pot
Ingredients
- 2 tablespoons bacon grease
- 2 teaspoons garlic minced
- 1 pound Conecuh brand smoked sausage, sliced
- 1 fresh jalapeno thinly sliced
- 15 oz can crushed tomatoes undrained
- 8 oz of fresh turnip greens trimmed and thinly sliced
- 6 cups of chicken broth
- 1/2 cup dried mixed vegetables
- 2 teaspoons Cajun spice
- 1 teaspoon dried thyme
- 1 cup of shredded green cabbage
- 12 oz bag of frozen purple hull peas or black-eyed peas
- Slap ya mama brand or your choice hot sauce to taste
- 1 teaspoon black pepper
Instructions
- Brown the sausage in bacon grease.
- Add that to the soup pot with everything else except for the peas.
- Bring to a boil then reduce heat and simmer cover for 30 minutes.
- Then add the peas and cook 15 minutes more until the peas are tender.
Notes
Nutrition
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I like this Swamp Soup with smoked sausage. It is very flavorful!