Swamp Soup Food

SWAMP SOUP

Steps:

• Mince the garlic, dice the onion, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a large soup pot with the olive oil and sauté over medium heat for about five minutes, or until the onions are soft.
• Add the tomato sauce, diced tomatoes (with juices), vegetable broth, basil, and oregano to the pot. Stir to combine, then allow the soup to come to a simmer.
• Once the soup is simmering, add the frozen spinach (no need to thaw). Stir the spinach into the hot soup until it has melted and heated through.
• Once the spinach is thoroughly mixed into the soup, give the soup a taste and add salt if needed. I did not add any, but this will ultimately depend on the sodium content of your canned goods and vegetable broth.
• Dice the swiss cheese into small cubes. Add a small handful of cubes to each bowl, then ladle the hot soup over top. Serve and enjoy!

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 CABBAGE

Steps:

• In a medium saucepan, fry the bacon over medium heat. Set aside, reserving drippings. Put swamp cabbage and remaining ingredients, including fried bacon and bacon drippings, in a 6-quart pot. Fill the pot 1/2 full with water and bring to a boil. Continue to boil for 10 to 15 minutes, until the cabbage is tender. Adjust salt and pepper, to taste. Serve hot as a side dish.

PRINCESS FIONA'S ROYAL SWAMP SOUP

Steps:

• Brown meat in large saucepan; drain.
• Add broth, salsa and corn; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes or until heated through, stirring occasionally.
• Serve topped with the crushed chips and cheese.

SWAMP SOUP

Steps:

• Chop onion Cut sausage into bite size pieces Brown sausage & onion over med heat
• Mix all ingredients together in a slow cooker & cook 6 hrs

TOMATO SEAFOOD SOUP

Steps:

• In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

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.