Swamp Soup
Directions
- 1Cook the sliced Conecha sausage in a pot until done.
- 2Cook the sliced Conecha sausage in a pot until done.
- 3Cook the sliced Conecha sausage in a pot until done.
- 4Add diced onion to the sausage and cook together.
- 5Add diced onion to the sausage and cook together.
- 6Add diced onion to the sausage and cook together.
- 7Add collard greens to the pot.
- 8Add collard greens to the pot.
- 9Add collard greens to the pot.
- 10Add corn to the pot.
- 11Add corn to the pot.
- 12Add corn to the pot.
- 13Add fire-roasted diced tomatoes to the pot.
- 14Add fire-roasted diced tomatoes to the pot.
- 15Add fire-roasted diced tomatoes to the pot.
- 16Add black eyed peas to the pot.
- 17Add black eyed peas to the pot.
- 18Add black eyed peas to the pot.
- 19Add drained navy beans to the pot.
- 20Add drained navy beans to the pot.
- 21Add drained navy beans to the pot.
- 22Stir all the ingredients together.
- 23Stir all the ingredients together.
- 24Stir all the ingredients together.
- 25Add a scoop of vegetable bouillon paste to the pot.
- 26Add a scoop of vegetable bouillon paste to the pot.
- 27Add a scoop of vegetable bouillon paste to the pot.
- 28Pour in enough chicken broth to make the soup as soupy as you like.
- 29Pour in enough chicken broth to make the soup as soupy as you like.
- 30Pour in enough chicken broth to make the soup as soupy as you like.
- 31Stir the soup.
- 32Stir the soup.
- 33Stir the soup.
- 34Bring the soup to a simmer.
- 35Bring the soup to a simmer.
- 36Bring the soup to a simmer.
- 37Add Cajun Walt seasoning to taste.
- 38Add Cajun Walt seasoning to taste.
- 39Add Cajun Walt seasoning to taste.
- 40Add black pepper to taste.
- 41Add black pepper to taste.
- 42Add black pepper to taste.
- 43Turn the heat to low and cover the pot with a lid, letting it cook for about an hour.
- 44Turn the heat to low and cover the pot with a lid, letting it cook for about an hour.
- 45Turn the heat to low and cover the pot with a lid, letting it cook for about an hour.
- 46In a bowl, combine White Lily self-rising cornmeal mix, eggs, oil, buttermilk, salt, and pepper for the cornbread.
- 47In a bowl, combine White Lily self-rising cornmeal mix, eggs, oil, buttermilk, salt, and pepper for the cornbread.
- 48In a bowl, combine White Lily self-rising cornmeal mix, eggs, oil, buttermilk, salt, and pepper for the cornbread.
- 49Whisk the cornbread mixture until well combined.
- 50Whisk the cornbread mixture until well combined.
- 51Whisk the cornbread mixture until well combined.
- 52Pour the cornbread batter into a greased muffin tin.
- 53Pour the cornbread batter into a greased muffin tin.
- 54Pour the cornbread batter into a greased muffin tin.
- 55Bake the cornbread until golden brown.
- 56Bake the cornbread until golden brown.
- 57Bake the cornbread until golden brown.
- 58Serve the swamp soup warm with cornbread.
- 59Serve the swamp soup warm with cornbread.
- 60Serve the swamp soup warm with cornbread.
Ingredients
- Conecha Sausage
- Conecha Sausage
- Conecha Sausage
- onion
- onion
- onion
- collard greens
- collard greens
- collard greens
- corn
- corn
- corn
- fire roasted diced tomatoes
- fire roasted diced tomatoes
- fire roasted diced tomatoes
- black eyed peas
- black eyed peas
- black eyed peas
- drained navy beans
- drained navy beans
- drained navy beans
- vegetable bouillon paste
- vegetable bouillon paste
- vegetable bouillon paste
- chicken broth
- chicken broth
- chicken broth
- Cajun Walt seasoning
- Cajun Walt seasoning
- Cajun Walt seasoning
- black pepper
- black pepper
- black pepper
- white lily self-rising cornmeal mix
- white lily self-rising cornmeal mix
- white lily self-rising cornmeal mix
- 2 eggs
- 2 eggs
- 2 eggs
- oil
- oil
- oil
- buttermilk
- buttermilk
- buttermilk
- salt
- salt
- 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.