Fish River Grill Swamp Soup Recipe

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I love that Orange Beach and Gulf Shores have so many inexpensive restaurants that don’t break the bank for people with large families like us. One of my favorite little places is Fish River Grill. Upon arrival, everyone is served a small bowl of Swamp Soup, and it’s just enough to hold you over until your meal arrives. My recipe is not exactly like the one served at Fish River G.

FNPP Swamp Soup.docxDownload DOCX • 58KB • FNPP Swamp Soup.docxSaute the onions, celery, and garlic in a little olive oil in a large soup pot until they are soft. Add the remaining ingredients. Bring the soup to a simmer and cook for 30 minutes. Check the seasoning and add salt and pepper as needed. Add water or more chicken broth if you prefer the soup to have more broth.

Turnip Green Soup. Staying home, why not cook?

Collard Greens and Beans Soup 🔗

Collard Greens and Bean Soup is a new spin on those classic southern collard greens.  The addition of kielbasa, black beans and Great Northern beans make this healthy vegetable into a full meal.

Prep: 15min

Total: 135min

Serving Size: 1 serving

Nutrition Facts: calories 241 kcal, Carbohydrate 22 g, Protein 11 g, Fat 12 g, Saturated Fat 4 g, Cholesterol 23 mg, Sodium 716 mg, Fiber 6 g, Sugar 5 g, servingSize 1 serving

Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 onion, diced
  • 2-3 cloves garlic, minced or crushed
  • 14 ounces kielbasa, diced
  • 1 pound collard greens
  • 32 ounces chicken or vegetable broth
  • 15.5 ounces black beans, drained and rinsed
  • 15.5 ounces Great Northern beans, drained and rinsed
  • 1/4-1/2 cups sugar
  • 1/4-1/2 cup vinegar
  • to taste salt and pepper
  • to taste Tabasco

Instruction:

  1. In a large stock pan or saucepan, heat olive oil over medium heat.
  2. Add onions and kielbasa and saute until lightly browned; add garlic and saute for 1 minute longer.
  3. Add collard greens that have been washed, chopped and have had the center core removed. Stir for 2-3 minutes or until collards begin to wilt; add chicken broth. Add water until the collards are covered completely. (additional chicken broth can be used instead.)
  4. Cover and cook over medium heat for 1 1/2 to 2 hours or until collards are tender.
  5. Add vinegar, sugar, Tabasco, salt and pepper to taste.

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