Swamp Soup (Turnip Green & Sausage)

Warm up with a bowl of Swamp Soup - a hearty blend of greens, beans, and smoky sausage for the perfect South comfort food!

Prep Time: 10 minutes

Cook Time: about 40 minutes

Makes about 10 Servings

Best with: Big D’s Q STEAK OUT or Big D’s Q GAME ON

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The making of a hearty meal that will please just about anybody.

As the frost settled over our little town this winter, I found myself reflecting on the humble success of our garden. Unlike most years when we’d plan for rows of squash, tomatoes, cucumbers, and corn, this year we chose simplicity. We planted turnip greens—just turnip greens. They grew faster than we imagined, a vibrant green sea that fed not just our family but many in our small community. It felt good to share the bounty, knowing that a simple pot of greens could bring warmth and comfort to others.

We spent the season harvesting, cooking, and freezing those turnip greens to savor year-round. But as the cold weather lingered, I began craving something with a bit more variety. That’s when I turned to my version of “Swamp Soup,” a hearty, flavorful twist on turnip green soup.

For some, the name might evoke images of murky waters and mysterious flavors. But for me, Swamp Soup is a culinary adventure—a chance to bring together the earthy goodness of turnip greens with smoky, savory, and slightly spicy elements that warm you from the inside out. It’s a dish born of creativity and a pinch of resourcefulness, perfect for using what’s already in your pantry.

On the days when I feel fancy, I fire up the grill and flame-roast fresh tomatoes to achieve that rich, smoky flavor. But let’s be real: not every day allows for such luxuries. Thankfully, Hunts Fire Roasted Diced Tomatoes come to the rescue with just the right depth of flavor. Whether you’re flame-roasting or popping open a can, the key to Swamp Soup is embracing flexibility. Don’t have a particular ingredient? No problem. This is a soup that thrives on creativity.

Here’s how to bring Swamp Soup to life in your own kitchen:

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Ingredients

• 1 pound smoked sausage

• 1 large onion, diced

• 2 cloves minced garlic

• 2 cups chicken broth (vegetable or beef broth work, too)

• 2 cans fire roasted diced tomatoes

• 1 can Cannellini beans (white kidney beans)

• 2 cans Great Northern white beans

• 1 can Rotel (for a bit of heat)

• About 1 quart turnip greens (fresh, frozen, or canned)

• 1 package gnocchi (or substitute with diced potatoes or pasta)

• 1 tablespoon Big D’s Q Steak Out seasoning

Equipment Needed

1. Large dutch oven or soup pot

2. Sharp Knife

3. Cutting Board

4. Large slotted-spoon

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Instructions

1. In a large pot, cook the smoked sausage until browned. Remove the sausage with a slotted spoon, leaving the flavorful drippings in the pot.

2. Add the diced onion to the pot and sauté until translucent. Just before it’s done, stir in the minced garlic, cooking for another minute. Be careful not to burn the garlic.

3. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

4. Add the fire-roasted diced tomatoes, Cannellini beans (white kidney beans), Great Northern beans, Rotel, and turnip greens. Stir to combine and let the mixture simmer gently for 20-30 minutes.

5. If you’re using gnocchi, add it in the last 2-3 minutes of cooking. For potatoes or pasta, add them earlier and cook until tender.

6. Stir in Big D’s Q Steak Out seasoning to taste, adjusting as needed.

Tips and Tricks

This hearty soup is more than just a meal—it’s a way to embrace the season and share the warmth of your kitchen with others. Whether you call it Swamp Soup, turnip green soup, or something entirely your own, this dish is an invitation to experiment and savor the flavors of home.

I can’t wait to hear how you make this recipe your own. Do you add extra heat? Swap out the gnocchi for sweet potatoes? Whatever your twist, I’m sure it will bring the same comfort and joy to your table that it does to mine.

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