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Dorothy Thomas

Swamp Soup Recipe

A mysterious, flavorful, and hearty soup that’s as intriguing as its name! This Swamp Soup combines earthy greens, savory broth, and a mix of vegetables for a deliciously unique dish. Perfect for chilly nights or adventurous eaters!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 6
Course: Main Course, Soup
Cuisine: American, Comfort Food, Southern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1 medium Onion (chopped)
  • 3 cloves Garlic (minced)
  • 2 stalks Celery (chopped)
  • 2 medium Carrots (diced)
  • 2 cups Spinach (chopped)
  • 2 cups Kale (chopped)
  • 1 (diced) Green bell pepper
  • 2 medium Potatoes (diced)
  • 4 cups Vegetable broth
  • 1 (14 oz) can Canned diced tomatoes
  • 2 Bay leaves
  • 1 tsp Thyme (dried)
  • To taste Salt
  • To taste Black pepper
  • A few dashes Hot sauce (optional)

Equipment

  • Large soup pot
  • wooden spoon
  • Blender (optional, for a smoother texture)
  • Knife & cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, garlic, celery, and carrots. Sauté for 5 minutes until softened.
  3. Stir in bell peppers, potatoes, bay leaves, and thyme. Cook for 3 minutes.
  4. Pour in vegetable broth and diced tomatoes. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are tender.
  6. Stir in spinach and kale. Cook for another 5 minutes until wilted.
  7. Remove bay leaves. Adjust salt, pepper, and hot sauce to taste.
  8. Serve hot with crusty bread or crackers.

Notes

  • For extra creaminess, blend half the soup before adding greens.
  • Add cooked sausage or beans for more protein.
  • Store leftovers in the fridge for up to 3 days.