1poundandouille sausagesliced and cut into quarters
1medium onionchopped or diced
8cupschicken brothlow sodium chicken broth
1pkgKnorr Vegetable Recipe mix seasoning
215 oz cansgreat northern beans, rinsed and drained
215 oz cansnavy beans, rinsed and drained
2 15 oz cansseasoned turnip greensor 1 pound bag frozen turnip greens, thawed
1teaspoonblack pepperor to taste
Add andouille sausage and onions to a stockpot on the stove over medium-high heat until the sausage chunks have browned a bit and the onions are soft and fragrant. Add the garlic; cook and stir one more minute.
Add chicken broth, vegetable recipe mix, beans, turnip greens, hot sauce and black pepper and stir together.
Bring mixture to a boil, then cover and reduce heat to low. Let simmer, covered for an hour to allow flavors to develop and mingle. Add cooked ditalini in the last 15 minutes or so.
Instead of ditalini, you could use tubetti (slightly smaller) or elbow macaroni, but you'll want to use a small pasta so you enhance the soup, not overwhelm it. Add the cooked pasta in the last 15 minutes or so of cooking.
This recipe doesn't need additional salt.
For a milder flavor, you can use any smoked sausage (like Polish Kielbasa), chicken or turkey sausage instead of the Cajun andouille. Chopped ham or a ham hock would work nicely as well. You could also make swamp soup with mudballs by adding meatballs!
Substitute an equal amount of collards, mustard greens or spinach for the canned turnip greens, if desired.
Fresh turnip greens, collards or spinach can also be used. I like the ease (and the seasoning) of canned greens, but fresh will work. Rinse fresh greens well to get the sand and grit out before using.
Rinse and drain beans well to reduce the sodium and starch (gas-producing) content.
To make it vegetarian, use vegetable broth in place of chicken broth and leave out the meat.