Swampy Green Soup Recipes

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.

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!

Steps:

• SAUTE ONION, GRN PEPPER, CELERY WITH COOKING SPRAY ADD ALL THE BOUILLON CUBES TOGETHER WITH 6 C. HOT WATER. ADD REMAINING INGREDS.
• I USED A LARGE PAN AS FOR THE VOLUME OF THE SOUP
• SIMMER ON MED. HEAT FOR 1- 1 1/2 HRS. ENJOY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, onion, celery and carrot; cook 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer., Stir in Swiss chard, tomatoes, bay leaf and seasonings. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until Swiss chard is tender. Stir in beans and lemon juice; heat through. Remove bay leaf.