Come on in, honey, and pull up a chair…

Now, I have lived long enough to see some mighty strange things come out of people’s kitchens. But when somebody first told me they were making something called Swamp Soup, I had to wonder just how desperate folks had gotten for supper.

Honey, I’ve spent most of my life trying to keep the swamp OUT of my house, and now somebody wants me to put it in a bowl?

Well, as it turns out, Swamp Soup is a hearty Southern dish made with greens, beans, vegetables, and smoked sausage. And despite its questionable name, it’s downright delicious.

But before I give you the recipe, I’ve got to tell you about my baby brother.

Lord help us all.

My Baby Brother and His Bottomless Soup Pot

Now, my baby brother has been doing things his own way since the day he learned to walk. And at his age, I don’t reckon there’s much hope of changing him.

He’s also the proud daddy of our very own sports correspondent, Charlie Parker Reeves. Yes, honey, CP comes by that stubborn streak naturally.

My brother makes Swamp Soup a little differently from most folks.

While ordinary people might use a can or two of vegetables, he heads straight for the Margaret Holmes section of the grocery store and apparently decides to buy the whole shelf!

TWO cans of every seasoned vegetable he can find.

And just in case that isn’t enough, he throws in TWO pounds of Conecuh smoked sausage!

I asked him once just how many people he was planning to feed.

He said, “Whoever shows up.”

Well, honey, apparently that means the entire family!

He claims he makes such a big pot so he can put some in the freezer for later.

Bless his heart.

The minute word gets out that PawPaw’s making Swamp Soup, those youngins start showing up like somebody rang the supper bell at a family reunion.

And naturally, I’m expected to bring my homemade buttermilk cornbread. I’ve got smart enough to bring along any leftover buttermilk biscuits too.

By the time everybody’s had their fill, that big ol’ pot is nearly empty, my skillet’s been scraped clean, and my brother is standing there wondering what happened to all those leftovers.

You’d think he’d have figured it out by now.

You cannot announce you’re making Swamp Soup and expect this family to leave you any!

Nana’s Good Old-Fashioned Swamp Soup

Now, for those of you who aren’t feeding half the county, here’s a smaller, simple version that makes a mighty fine supper.

Ingredients

• 1 pound smoked sausage, sliced
• 1 tablespoon bacon grease or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) great northern beans, drained
• 1 can (15 oz) black-eyed peas, drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 3–4 cups chopped turnip greens or collard greens
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• A pinch of red pepper flakes, optional
• Salt to taste

Directions

1. Brown the sliced sausage in bacon grease or oil in a large soup pot.
2. Add the onion and cook until softened. Stir in the garlic for another 30 seconds.
3. Add the beans, peas, tomatoes, broth, greens, and seasonings.
4. Bring to a gentle boil, then reduce the heat.
5. Simmer for 25–30 minutes, or until the greens are tender. Mature fresh collards may need longer.
6. Taste, adjust the seasoning, and serve piping hot.

Now, honey, that’s a perfectly respectable pot of soup.

But if you’re anything like my brother, respectable just isn’t enough.

My Baby Brother’s Feed-the-Whole-Family Swamp Soup

Ingredients

• 2 pounds Conecuh smoked sausage, sliced
• 2 cans of every variety of Margaret Holmes seasoned vegetables you choose to use
• 1 large onion, chopped
• 2–3 cloves garlic, minced
• 1 tablespoon bacon grease or oil
• Chicken broth as needed
• Black pepper to taste

For a manageable batch, choose several favorites such as seasoned turnip greens, collards, black-eyed peas, field peas, and green beans. Using every variety available will require a very large stockpot—or more than one!

Directions

1. In a very large stockpot, brown the sliced Conecuh sausage.
2. Add the chopped onion and garlic, cooking until fragrant.
3. Pour in the Margaret Holmes vegetables, including their seasoned liquid.
4. Add enough chicken broth to make it as soupy as you like.
5. Bring to a gentle simmer and cook for 25–30 minutes, stirring occasionally.
6. Taste before adding any salt. Those seasoned vegetables and that sausage already bring plenty of flavor.

And there you have it!

A pot big enough to feed everybody who heard you were cooking, plus a few folks who just happened to drive by.

Nana’s Warning: This recipe is intended to make leftovers. Whether your family allows that to happen is entirely out of your hands.

Nana’s Two-Egg Buttermilk Skillet Cornbread

Now, I don’t care how good that soup is. You cannot serve a proper bowl of Swamp Soup without some hot, homemade cornbread.

And before anybody asks, NO, we are not putting sugar in it.

Honey, we’re making cornbread, not birthday cake.

Ingredients

• 2 cups self-rising cornmeal mix
• 2 large eggs
• 1¾ cups buttermilk
• ¼ cup melted butter or bacon grease
• 2 tablespoons bacon grease or oil for the skillet

Directions

1. Preheat your oven to 425°F. Place a 10-inch cast-iron skillet with the bacon grease inside while the oven heats.
2. Beat both eggs in a mixing bowl. Yes, honey, BOTH of them!
3. Add the buttermilk and melted butter or bacon grease.
4. Stir in the cornmeal mix until just combined. Add a splash more buttermilk if the batter is too thick.
5. Carefully remove the hot skillet from the oven and pour in the batter. You should hear a good sizzle!
6. Bake for 20–25 minutes, until the top is golden brown and the center is cooked through.
7. Cut into wedges and serve hot with butter.

And if you’re like my family, crumble a big piece right into your bowl of Swamp Soup.

That’s some mighty fine eating.

🧾 Nana’s Little Pearl of Wisdom

Honey, my baby brother buys enough groceries to feed an army, and somehow the family still manages to eat every last bite.

Running a small business can feel a lot like that. You plan ahead, work hard, and before you know it, everybody needs something from you!

And those books? Well, they’re sitting over there waiting for somebody to give them a little attention.

🧾 Nana’s Little Pearl of Wisdom

Honey, my baby brother buys enough groceries to feed an army, and somehow the family still manages to eat every last bite.

Running a small business can feel a lot like that. You plan ahead, work hard, and before you know it, everybody needs something from you!

And those books? Well, they’re sitting over there waiting for somebody to give them a little attention.

That’s when you call the girl at Southern Grace Ledgers LLC.

She can help get those books organized and keep them up to date while you tend to the business of running your business.

Because honey, the only thing you ought to be drowning in is a good bowl of Swamp Soup—not a mountain of paperwork!

Until Next Time, Sweethearts…

There’s something special about a meal that brings everybody home.

It doesn’t have to be fancy. It doesn’t have to cost a fortune. Sometimes all it takes is a big pot of soup, a skillet of cornbread, and somebody hollering, “Supper’s ready!”

And if you’re lucky, there’ll be enough left over for tomorrow.

Unless, of course, you’re related to my baby brother.

Then you’d better hide yourself a bowl before you call the youngins!

Now, go feed somebody you love.

And remember, honey, the best family recipes aren’t measured by how much they make, but by how many people come running when they hear what’s cooking.

With love, a little sass, and plenty of butter,

— Nana ❤️