Swamp Soup 83% Complete
Ingredients 9 items
Servings:
Units:
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8 LB Sausage, Kielbasa Beef & Pork, 6-7/20 Inch, Links, Natural Casing, 4 Count Per Pound, Cooked, Frozen ⚖️
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8 oz Onions, Yellow, Jumbo, Fresh ⚖️
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3 oz Garlic, Peeled, Fresh Cut ⚖️
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110 oz Beans, Great Northern, Fancy ⚖️
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8 oz Base, Chicken, No Added MSG, Granular Paste, Refrigerated ⚖️
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2 oz Sauce, Red Pepper, Original ⚖️
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8 oz Pasta, Orzo, Rosamarina
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48 oz Collard Greens, Chopped, Cooked, Individually Quick Frozen ⚖️
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3 gal Water
Instructions 4 steps
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Brown the Sausage and Sauté Onions: In your very large stockpot, brown the smoked sausage over medium-high heat until it's cooked through and has a nice brown color. Use a slotted spoon to remove the sausage, leaving the drippings in the pot. Add the chopped onions to the drippings and sauté until translucent and tender. Add the minced garlic and cook for another minute until fragrant.
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Combine Ingredients: Return the browned sausage to the pot. Stir in the chicken broth, Knorr Vegetable Soup Mix, hot sauce, and garlic powder. Bring the mixture to a boil.
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Add Greens and Beans: Once boiling, stir in the turnip greens and the drained and rinsed beans. Reduce the heat to a simmer, cover the pot, and let it cook for at least 1-2 hours. If using fresh greens, you will need to cook until they are tender, which may take longer. The longer the soup simmers, the more the flavors will meld together.
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Adjust Seasoning: After the soup has simmered, taste and adjust the seasoning as needed. You may want to add more salt, pepper, or hot sauce to your liking.