Swamp Stew Recipes

SWAMP SOUP

Steps:

• 1. Dice & cook onion in a non-stick 5 qt. pot until transparent and tender. (You may want to dice a clove of garlic and add here instead of the garlic powder)
• 2. Slice the polish kielbasa & cut into quarters and brown/cook in with the onions, stirring occasionally for 5 mins. or so.
• 3. Add rest of ingredients, stir, and bring to a boil, then reduce heat to simmer and cook until heated through and the green peas in the dry Knorr soup mix are cooked through. (Just taste one every few minutes to tell).
• 4. Great with cornbread & you can add more chicken stock, if desired~also, you can add more beans as I do when we eat it the next day! This is also just as good or better the 2nd day! I have also added a can of pinto beans, but we like the navy & northern the best. I have also used fresh turnip greens, but canned is just as good and you can add a can of mixed greens or collards or just about anything & this is still GREAT soup!
• 5. **** Please note: Do NOT add salt to this as the dry soup mix has enough salt in it already & you may oversalt it, also the beans/turnip greens/etc. are usually already salted. Substituting turkey or chicken sausage works great with this too. *I always double this recipe and make additions too!

SWAMP STEW

Steps:

• In a dutch oven over medium heat, saute the diced salt pork until done. Do not remove from the pot. Reduce to medium low heat.
• Place the sliced cabbage on top of the salt pork. Place the sliced onion on top of the cabbage. Place the tomatoes on top of the onions. Add a dash or two of cayenne pepper to taste.
• Place the lid on your dutch oven and walk away. If you are cooking over an open fire, you should check this every 30 minutes or so to ensure that you don't cook it too hot and burn it. If you're cooking on a stove top, check it about every hour, giving it a quick stir each time.
• Cooking time will vary depending on how "done" you want the vegetables. I usually let it simmer for 2-3 hours. The vegetables will cook themselves down, making their own juice. Serve it hot with cornbread and watch it disappear!

TURNIP GREEN SOUP

Steps:

• Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in the hot oil until the onion is tender, 5 to 7 minutes; set aside.
• Stir chicken broth, turnip greens, great Northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and black pepper together in a large saucepan; bring to a boil. Stir kielbasa mixture into the boiling broth mixture, reduce heat to medium-low, and cook at a simmer for 2 hours.