Swamp Soup with Ham and Turnip Greens
Equipment
- 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
Ingredients
- 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)
Instructions
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.