This Swamp Soup with ham and turnip greens brings together the soul-warming charm of a Louisiana gumbo recipe authentic in spirit—minus the roux—and leans into the heartiness of turnip green soup traditions. Think savory low sodium chicken broth carrying smoky diced ham, tender turnip greens, white beans, and a hint of spice in every spoonful. It’s cozy green soup meets comfort in a bowl—perfect for soup season when you crave both warmth and nourishment.
Swamp Soup with Ham and Turnip Greens
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course, Soup
Cuisine American
Large stockpot or Dutch oven for even heat distribution; alternatively, use a slow cooker (see tip below).
Chef’s knife & cutting board
Wooden spoon
Ladle and soup bowls
- 1 lb smoked ham diced (or chopped ham hocks for deeper flavor)
- 1 tbsp olive oil or butter
- 1 large yellow onion diced
- 2 stalks celery diced
- 3 garlic cloves minced
- 1 tsp smoked paprika
- ½ tsp cayenne pepper adjust to taste
- 8 cups low sodium chicken broth
- 1 15 oz can great northern beans, drained & rinsed
- 1 15 oz can navy beans, drained & rinsed
- 1 lb fresh turnip greens tough stems removed, chopped
- 1 tsp Cajun seasoning captures that cajun soup recipes vibe
- Salt & fresh black pepper to taste
- 1 cup small pasta ditalini or orzo — optional but traditional
Optional: ½–1 lb andouille sausage or kielbasa, sliced (for a richer swamp stew recipe feel)
Brown the meat & sauté aromatics
Heat oil in the pot over medium heat. Add diced ham andouille sausage if using—cook until slightly crisp. Add onion and celery; sauté 5 minutes until tender. Stir in garlic, paprika, and cayenne; cook 1 more minute.
Build the broth
Pour in low sodium chicken broth. Scrape browned bits from bottom. Add beans, Cajun seasoning, salt, and pepper. Bring to a simmer.
Add the greens
Stir in chopped turnip greens—mirroring collard green gumbo vibes. Simmer gently for 30 minutes until greens are tender.
Optional pasta finish
If using pasta, cook separately until al dente and stir into soup just before serving to keep it from mushy.
Adjust & serve
Taste and tweak seasoning. Ladle into bowls; garnish with fresh parsley or a dash of hot sauce if desired.
Pairings
- Sides: Cornbread—corn muffins, oven-fresh or skillet-fried, for dipping.
- Salad: Light coleslaw or Mexican esquites salad adds crisp contrast.
- Drinks: Sweet tea or crisp lager/belgian witbier balances smoky flavors.
- Bread: Crisp baguette, soda bread, or broa (Portuguese corn bread) enhance the “green soup” experience.
FAQs
1. Can I use collard greens instead?
Absolutely. Collard greens work beautifully—think collard green soup or collard green gumbo—offering similar texture and flavor. They may need slightly longer simmering than turnip greens.
2. What meat cuts work best—ham, ham hocks, or sausage?
Diced smoked ham adds tenderness and saltiness, while ham hocks bring deep smoky flavor. For a Cajun flair, include andouille sausage or kielbasa. You can also blend ham andouille sausage for that true swamp cabbage recipe nuance.
3. Is this similar to okra soup recipe styles?
Unlike okra soup recipe or okra soup Nigerian, which rely on okra for texture, this version uses greens and beans for its body. For extra thickening, swirl in sliced okra near the end—creating a nod to both okra and swamp stew recipe traditions.
4. Can I make it low-sodium?
Yes! We start with low sodium chicken broth and rinsed beans. Skip adding table salt until final taste. Using ham hocks or ham bone adds flavor so you won’t miss extra salt. This approach fits a ham-and-bean or turnip green soup with sausage pattern but keeps sodium controlled.
5. How long will leftovers keep?
Stored in an airtight container in your fridge, the soup remains delicious up to 4 days. For longer storage, freeze in portioned containers for up to 3 months—just skip adding pasta until reheating.
