Meet Swamp Soup: The Hearty Meal That Calls For All Things Southern

Whether it's a creamy roasted tomato soup served with grilled cheese or Italian wedding soup, I like to make a big batch for my partner and friends, happily eating the fruits of my labor. I also make enough to freeze a few quart containers to be joyfully reunited with in the months to come. One of the best ways for a soup to come together is to take anything you have on hand in your pantry, like canned vegetables and beans, and simmer it with a smattering of vegetables, greens, and meat. That, my friends, is a formula that gives you a perfect soup every time. One such soup that uses this formula is swamp soup.

Originating in the American South — with claims that it hails from Alabama — swamp soup's history is a bit unclear. What we do know is it's a great way to empty out your refrigerator and pantry. The base includes smoky sausage, beans, and a hefty amount of hearty greens. The greens of choice here, collard greens, are prevalent in the cuisine of the American South, and the sausage featured in many recipes is none other than Conecuh sausage, a local delicacy from Evergreen, Alabama. When cooked down, the colors of the dark broth, chunks of smoky sausage, and dark leafy greens resemble that of — you guessed it — a swamp. It's an amalgamation of flavors and textures that delivers pure satisfaction, one spoonful at a time.

When making swamp soup at home, the timing of the ingredients is key. First things first: Heat extra-virgin olive oil in a large soup pot or Dutch oven over medium heat, add diced onion, celery, and collard green stems, season with salt, and cook down for about five minutes. Then add chopped garlic and diced sausage, and cook for a few more minutes before pouring the drained cannellini beans and crushed tomatoes. Cover your ingredients with a quart of chicken stock, and simmer the collard greens in the mix. Once the greens soften, you can serve your soup with a little hot sauce and a side of skillet cornbread.

As Conecuh sausage is local to the Yellowhammer State, you can always order it directly from the company's website; otherwise, andouille or kielbasa sausages make for winning substitutes, delivering that same smoky aroma and flavor. Not a fan of collard greens? Turnip greens and Swiss chard also work just as well in this soup. As a huge fan of adding some kick to my soups, I love sauteing a diced jalapeño or a can of diced chiles at the start of the cooking process. If you're adding pasta, which some recipes call for, opt for a smaller shape like orzo, ditalini, or even elbow macaroni, to match the cooking time of the diced sausage.