photo by Deep South Dish.com
Ms. Crawford made something called “Swamp Soup” for the October birthday gathering for teachers and staff. She said multiple people had asked for the recipe, which we’re sharing for the upcoming cold nights as fall moves in.
Ms. Crawford said, “I got the recipe from Rick and Rose Gardner and added a few variations for the birthday meal. They’ve given permission to share, which they do frequently during ballgames, friend and family gatherings. It will freeze so put up a bucket to bring out for cold nights!”
Enjoy!
Swamp Soup/Stew
From the kitchen of Rick & Rose Gardner with variations by Ann Crawford
- 27oz can Margaret Holmes turnip greens
- ALT (2) 10 oz packs frozen greens, or fresh bunch of greens. (Collards, Kale, Mustard can be substituted)
1 Onion chopped fine
- I use more but mix sweet & yellow
1 Pkg Dry Knorr Vegetable Soup
- I used my own spice rack
1 15 oz can Northern Beans AND Navy
- I cook dry and mix (Black, Navy, Northern, Pinto)
5-8 Cups Chicken Broth or water with bullion
1 lb package Smoked Sausage (Conecuh Hot & Spicy best) Cut into chunks
1 tea garlic powder (I ONLY USE FRESH AND LOTS OF IT)
1 tea Tabasco / Black pepper to taste
Brown meat, onions, garlic in little OLIVE OIL. Add beans, broth and cook until beans are tender add cooked greens or can and remaining ingredients.
Simmer while you bake some cornbread!
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