This Swamp Soup recipe is the perfect way to cozy up this soup season! Featuring budget-friendly ingredients like sausage and frozen green beans, this Cajun-inspired swamp stew is the perfect solution for busy weeknights.
A few months ago, I shared my recipe for Swamp Potatoes, and it’s been popular ever since! I wanted to create something that was inspired by the simple flavors of the original recipe, but extra cozy and Cajun-inspired for the cooler months.
Introducing Swamp Soup – well, it’s more like a swamp stew! Tender baby potatoes, budget-friendly smoked sausage, frozen veggies, and a seasoned broth come together to make a cozy and hot soup that tastes even better the next day!
My husband has been obsessed with this soup during the testing process, and has gladly tried each iteration with enthusiasm, providing ideas for tweaks until it was perfect. He’s loved it so much, and I know you’re going to love it too!
Expert Tips
- Quick and easy. With no meat to brown and minimal chopping, this recipe is ready in just 35 minutes (including prep time).
- Budget-friendly. Who isn’t feeling the pinch these days? Inexpensive smoked sausage is our primary protein source. If you want to add extra protein, try adding a can of white beans.
- Spicy – but not too spicy. If you like a little heat, this soup is the one for you! Feel free to reduce the amount of seasoning to reduce the spice level, or use a less potent blend instead.
You Will Need:
- Sausage: We recommend using smoked sausage since it’s easy to find and affordable. For a more authentic Cajun experience, consider using andouille sausage instead.
- Potatoes: Baby potatoes are easy to prepare and don’t have to be peeled, so we love to use them as a time-saver. If you prefer, you can use regular-sized potatoes instead –just cube them first. We recommend red potatoes or Yukon gold for the best results – russets tend to take too long to cook.
- Chicken broth: Use store-bought chicken stock or your own homemade bone broth for extra protein! Broth concentrates (like bouillon or pastes) diluted with water also work for this recipe.
- Old Bay seasoning: This adds the perfect blend of Cajun flavors, including some heat. If you prefer, you can use Cajun seasoning (or my homemade Cajun seasoning), or the seasoning blend of your choice (pro tip: the good ones use white pepper instead of black pepper).
- Diced tomatoes: Fire-roasted diced tomatoes are our top pick, but the recipe has been tested with regular and those work just fine too.
- Veggies: Frozen green beans, canned or frozen corn, onions, and garlic.
You Will Also Need:
- Butter
- Lemon juice
- Cornstarch
- Dried thyme
- Celery salt (optional)
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Swamp Soup
This hearty soup is SO easy to make! Smoky sausage pairs with frozen veggies and a seasoned broth for a Southern soup that is sure to keep you coming back for more.
- Step one: Add the butter to a large soup pot or Dutch oven and heat over medium heat. Once it begins to bubble, add 2-3 tablespoons of Old Bay seasoning and stir well to incorporate.
- Step two: Immediately add the sliced sausage and stir to coat it in the seasoned butter. Cook for 2-3 minutes, then add chopped onion and garlic. Cook for another 2-3 minutes.
- Step three: Pour in the chicken broth, then add in the diced tomatoes, dried thyme, and celery salt (if using).
- Step four: Bring the soup to a boil over high heat, then reduce the heat to medium, cover loosely, and simmer for 15 minutes, or until the potatoes are easily pierced with a fork.
- Step five: Stir in the green beans, corn, and lemon juice.
- Step six: To thicken the soup, make a cornstarch slurry. Whisk together 1 tablespoon of cornstarch and 1 tablespoon of water, then stir it into the soup.
- Taste and serve: Adjust the seasonings or other ingredients according to your preference. The soup will thicken as it cools; if you like a very thick stew-like texture, double the cornstarch slurry amounts.
Storing Leftovers
- Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days.
- Reheat portions as needed in the microwave.
- Freezing: This potato and sausage soup CAN be frozen, but the potatoes do turn somewhat mushy, so we can’t recommend it fully. Do so at your own discretion.
What Can I Add?
If you want to make this soup your own or boost the nutritional value, there are so many ways to do so! Feel free to use this recipe as a base and build from there (just promise you’ll make it the written way at least once!).
- Add a can of pinto beans, white beans, or black eyed peas
- Stir in chopped collard greens, fresh turnip greens, or canned greens
- Add a splash of soy sauce or Worcestershire sauce for extra umami
- Garnish with green onions, green garlic, or garlic chives
- Use homemade bone broth (or store-bought) for extra protein
- Swap the smoked sausage for chicken sausage instead
- Serve it over rice, or add extra broth and rice for a sausage, potato, and rice soup.
- Add an extra 2 cups of broth and 1 cup of your favorite small pasta
More Easy Dinner Ideas:
If you loved this recipe for Swamp Stew (AKA Swamp Soup), let me know by leaving a 5-star review in the recipe card or commenting below! You can also tag me on Instagram @dashfordinner.
Swamp Soup (AKA Swamp Stew)
Ingredients
- 4 tablespoons butter
- 2-3 tablespoons Old Bay seasoning (depending on how spicy you like it)
- 1 pound smoked sausage sliced (or andouille sausage)
- 1 medium red onion chopped (or yellow onion)
- 3 cloves garlic peeled and minced
- 1 can (15oz) fire roasted tomatoes (or regular diced tomatoes)
- 4 cups chicken broth
- 1 ½ pounds baby potatoes quartered (or 3-4 cups peeled and cubed red or Yukon Gold potatoes)
- ½ teaspoon celery salt (optional)
- ½ teaspoon dried thyme
- 1 can (12oz) corn kernels drained (or 1 ½ cups frozen)
- 2 cups frozen green beans or fresh
- ½ medium lemon juiced (or about 1 ½ tablespoons fresh lemon juice)
Cornstarch slurry (optional)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Add the butter to a large heavy-bottomed pot like a Dutch oven (or a stockpot) and heat over medium heat.
- Once the butter is melted and begins to bubble, add the Old Bay seasoning and stir it well to incorporate it into the butter.
- Immediately add the sliced smoked sausage (or andouille sausage) and stir to coat it in the seasoned butter. Cook for 2-3 minutes.
- Add the onion and garlic and cook for another 2-3 minutes.
- Add the tomatoes, chicken broth, potatoes, celery salt, thyme, and stir well to combine. Increase the heat to high and bring to boil.
- Once a boil is reached, reduce the heat back down to medium and partially cover the pot with a lid (leave it slightly ajar). Simmer over medium (or medium-low) heat for 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Add the corn and green beans and stir well. The residual heat will quickly thaw the frozen vegetables. If not, cook until they are heated through.
- Remove the pot from the heat and add the lemon juice.
- To thicken the soup, make a cornstarch slurry: add 1 tablespoon of cornstarch and 1 tablespoon of cold water to a small bowl and stir well until a paste forms. Add the paste to the soup, and stir gently to combine.
- Taste and adjust seasonings to your preference, then serve and enjoy!
Notes
Nutrition
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Dorothy Bigelow
This soup is so cozy and really clears the sinuses if you add the full amount of Old Bay seasoning! It's also really great for those of us on a tight budget, because it uses ingredients that are easy to find at discount stores.