Swamp Soup

Ingredients

• 1 lb Smoked sausage (Sliced into coins; use andouille or another smoked sausage.)
• 1 Yellow onion (Diced.)
• 1 Jalapeño pepper (Seeded and finely chopped, or leave some seeds for more heat.)
• 1.5 lb Yukon Gold potatoes (Peeled if desired and cut into 1-inch chunks.)
• 1 can Hoppin' John with turnip greens (Use an approximately 15-ounce can; do not drain unless the product directions specify otherwise.)
• 1 can Navy beans (Approximately 15 ounces, drained and rinsed.)
• 1 can Ro-Tel diced tomatoes with green chiles (Approximately 10 ounces; include the liquid.)
• 4 cup Chicken broth (Added to create the soup base; use low-sodium broth if preferred.)
• Kosher salt (Season to taste; the sausage and canned ingredients may already be salty.)
• Black pepper (Season to taste.)

Steps

1. 1

   Slice the smoked sausage and prepare the vegetables. Dice the onion, finely chop the jalapeño, and cut the potatoes into roughly 1-inch pieces so they cook evenly.

2. 2

   Heat a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the sliced sausage and cook for about 5–7 minutes, turning occasionally, until browned and it has rendered some flavorful drippings.

3. 3

   Add the diced onion and chopped jalapeño to the sausage drippings. Cook for 3–5 minutes, stirring occasionally, until the onion softens and the jalapeño smells fragrant.

4. 4

   Add the potato pieces and stir to coat them in the sausage drippings and aromatics. Cook for about 1 minute, stirring, just to begin developing flavor.

5. 5

   Add the canned Hoppin' John with turnip greens, the drained and rinsed navy beans, and the can of Ro-Tel tomatoes with green chiles. Stir until everything is evenly distributed.

6. 6

   Pour in the chicken broth and stir, scraping the bottom of the pot to loosen any browned sausage bits. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer.

7. 7

   Simmer uncovered for about 20–25 minutes, stirring occasionally, until the potatoes are completely tender when pierced with a fork and the soup has become richly seasoned and slightly thickened.

8. 8

   Taste the soup and season with salt and black pepper as needed. Ladle it into bowls and serve hot.

Notes

The transcript does not provide exact measurements or a complete written recipe, so quantities are practical estimates. The described sequence is to brown sausage, cook onion and jalapeño in the drippings, briefly cook the potatoes, add Hoppin' John with turnip greens, navy beans, and Ro-Tel, then simmer until the potatoes are tender. Serve with cornbread if desired.

Nutrition per serving

• soup
• main
• Southern-inspired
• one-pot
• stovetop
• hearty
• spicy
• comfort food