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–+ servings
A bowl of hearty stew featuring sliced smoked sausage, potato, green bean, and corn.

Swamp Soup (AKA Swamp Stew)

Print Recipe
This hearty Swamp Soup recipe uses budget-friendly ingredients like sausage and frozen green beans. But the best part? It's so quick to make!
Course Main Course, Main Dishes, Soup
Cuisine American, Cajun, Southern
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 424
Author Dorothy Bigelow

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.
    A dutch oven with lightly browned sliced smoked sausage in the center.
  • 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.
    Pouring broth into a Dutch oven.
  • 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.
    A dutch oven with soup inside, featuring chunks of potato and sliced smoked sausage.
  • 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.
    Adding frozen green beans and corn to a Dutch oven full of soup.
  • 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.
    A small bowl of cornstarch hovering over a large Dutch oven full of soup.
  • Taste and adjust seasonings to your preference, then serve and enjoy!
    A large Dutch oven filled with a hearty tomato and broth-based soup.

Notes

Without Old Bay: If you don’t have Old Bay seasoning (or don’t like it), you can use Cajun seasoning instead. I also have a recipe for homemade Cajun seasoning if you don’t have any on hand. 
Storage: Transfer any leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Reheat portions as needed in the microwave. 
Freezing: This soup can be frozen, but the texture of the potatoes changes and becomes a little mushy after freezing. Do so at your own discretion!

Nutrition

Calories: 424kcal | Carbohydrates: 30g | Protein: 14g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 1487mg | Potassium: 783mg | Fiber: 4g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 34mg | Calcium: 65mg | Iron: 3mg