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Swamp Soup

1h
Serves 1
facebook.com

Swamp Soup

facebook.com
1h
Serves 1

Directions

  1. 1Cook the sliced Conecha sausage in a pot until done.
  2. 2Add diced onion to the sausage and cook together.
  3. 3Add collard greens to the pot.
  4. 4Add corn to the pot.
  5. 5Add fire-roasted diced tomatoes to the pot.
  6. 6Add black eyed peas to the pot.
  7. 7Add drained navy beans to the pot.
  8. 8Stir all the ingredients together.
  9. 9Add a scoop of vegetable bouillon paste to the pot.
  10. 10Pour in enough chicken broth to make the soup as soupy as you like.
  11. 11Stir the soup.
  12. 12Bring the soup to a simmer.
  13. 13Add Cajun Walt seasoning to taste.
  14. 14Add black pepper to taste.
  15. 15Turn the heat to low and cover the pot with a lid, letting it cook for about an hour.
  16. 16In a bowl, combine White Lily self-rising cornmeal mix, eggs, oil, buttermilk, salt, and pepper for the cornbread.
  17. 17Whisk the cornbread mixture until well combined.
  18. 18Pour the cornbread batter into a greased muffin tin.
  19. 19Bake the cornbread until golden brown.
  20. 20Serve the swamp soup warm with cornbread.

Ingredients

  • Conecha Sausage
  • onion
  • collard greens
  • corn
  • fire roasted diced tomatoes
  • black eyed peas
  • drained navy beans
  • vegetable bouillon paste
  • chicken broth
  • Cajun Walt seasoning
  • black pepper
  • white lily self-rising cornmeal mix
  • 2 eggs
  • oil
  • buttermilk
  • salt

Equipment

potmuffin tinbowlwhiskladle

Tips

  • Let the soup simmer for about an hour for the flavors to come together. Do not taste until after simmering for 30 minutes to an hour.
  • You can also make this soup with turnip greens.

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