18 Spicy Swamp Soup Delicious Recipes

Ready to turn up the heat in your kitchen? Our ’18 Spicy Swamp Soup Delicious Recipes’ is your ultimate guide to bold, flavorful meals that’ll warm you from the inside out. Perfect for those chilly evenings or when you’re craving something with a kick, these recipes are sure to satisfy. Dive in and discover your next favorite dish that’s as exciting to make as it is to eat!

Cajun Swamp Soup with Andouille Sausage

Dive into the heart of Cajun country with this robust Swamp Soup, brimming with spicy andouille sausage and a melody of vegetables that’ll warm you from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup okra, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked rice
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large pot over medium heat. Add andouille sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same pot, add onion, green bell pepper, and celery. Cook until softened, about 5 minutes. Stir in garlic, smoked paprika, cayenne pepper, thyme, and oregano; cook for 1 minute until fragrant.
3. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add okra, salt, and black pepper. Simmer for another 10 minutes until okra is tender.
5. Return sausage to the pot and stir in cooked rice. Heat through for 5 minutes.
6. Garnish with green onions before serving.

The smoky depth of andouille paired with the slight crunch of okra creates a symphony of textures and flavors that’s unmistakably Cajun.

Tip: For an extra kick, serve with a dash of hot sauce on the side.

Creole Swamp Soup with Shrimp and Okra

Dive into the heart of Southern cuisine with this Creole Swamp Soup, a hearty blend of shrimp, okra, and spices that’s as comforting as it is flavorful.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb shrimp, peeled and deveined
• 1 cup okra, sliced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp thyme
• 1/2 tsp oregano
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 1/2 cup long-grain white rice
• 2 green onions, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, green bell pepper, celery, and garlic. Cook for 5 minutes until vegetables are soft.
2. Add shrimp and okra to the pot. Cook for 2 minutes until shrimp start to turn pink.
3. Pour in 4 cups chicken broth and 1 can diced tomatoes. Stir in 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp thyme, 1/2 tsp oregano, 2 bay leaves, 1 tbsp Worcestershire sauce, and 1 tbsp hot sauce. Bring to a boil.
4. Add 1/2 cup long-grain white rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
5. Remove bay leaves. Garnish with green onions before serving.

This soup’s magic lies in the okra, which thickens the broth naturally while adding a subtle crunch. It’s a one-pot wonder that brings the bayou to your table.

Tip: For an extra kick, serve with additional hot sauce on the side.

Spicy Swamp Soup with Crab and Corn

Dive into the depths of flavor with this Spicy Swamp Soup, a hearty blend of crab and corn that brings a touch of Southern charm to your table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup corn kernels (fresh or frozen)
• 8 oz crab meat
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in smoked paprika and cayenne pepper, cooking for 1 minute until fragrant.
3. Pour in chicken broth and diced tomatoes, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes.
4. Add corn and crab meat, simmering for another 5 minutes until corn is tender.
5. Season with salt and black pepper. Stir in fresh parsley just before serving.

The smoky paprika and cayenne give this soup a warm, spicy kick, while the sweet corn and succulent crab balance the heat perfectly.

Tip: For an extra touch of luxury, top each bowl with a small pat of butter before serving.

Hearty Swamp Soup with Chicken and Rice

Dive into the comforting depths of our Hearty Swamp Soup with Chicken and Rice, a rustic dish that brings warmth to any table with its rich flavors and satisfying textures.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice
• 4 cups chicken broth
• 1 cup diced celery
• 1 cup diced carrots
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf

Instructions

1. In a large pot, heat olive oil over medium heat. Add chicken pieces and cook until lightly browned, about 5 minutes.
2. Add diced onion, celery, carrots, and minced garlic to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
3. Stir in rice, chicken broth, salt, black pepper, dried thyme, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and chicken is cooked through.
5. Remove bay leaf before serving.

This soup stands out with its harmonious blend of tender chicken, fluffy rice, and aromatic vegetables, all swimming in a savory broth that’s both light and deeply flavorful.

Tip: For an extra layer of flavor, toast the rice in the pot with the vegetables before adding the broth.

Vegetarian Swamp Soup with Lentils and Spinach

Dive into the heartiness of this Vegetarian Swamp Soup, a comforting bowl packed with lentils and spinach that’s as nutritious as it is flavorful.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 4 cups fresh spinach, roughly chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Stir in the rinsed green lentils, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
3. Add the roughly chopped spinach and 1 tbsp lemon juice, stirring until the spinach wilts, about 2 minutes. Season with salt to taste.

The magic of this soup lies in the smoky depth from the paprika paired with the freshness of lemon, creating a balance that’s both grounding and bright.

Tip: For an extra creamy texture, blend half the soup before adding the spinach.

Swamp Soup with Alligator Meat and Wild Rice

Dive into the heart of Southern cuisine with this Swamp Soup, a hearty blend of alligator meat and wild rice that’s as adventurous as it is comforting.

Ingredients

• 1 lb alligator meat, cubed
• 1 cup wild rice
• 4 cups chicken broth
• 1 onion, diced
• 2 celery stalks, chopped
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and green bell pepper, sautéing for 5 minutes until softened.
2. Stir in garlic, salt, black pepper, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add alligator meat, browning on all sides for about 5 minutes.
4. Pour in chicken broth and add wild rice and bay leaf. Bring to a boil, then reduce heat to low, covering and simmering for 45 minutes until rice is tender.
5. Remove bay leaf and stir in fresh parsley before serving.

This Swamp Soup stands out with its tender alligator meat and nutty wild rice, offering a taste of the bayou that’s both unique and satisfying.

Tip: For an extra kick, serve with a dash of hot sauce on the side.

Smoky Swamp Soup with Bacon and Beans

Dive into the depths of flavor with this Smoky Swamp Soup, a hearty blend of bacon and beans that’s sure to warm you from the inside out.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups chicken broth
• 2 (15 oz) cans great northern beans, drained and rinsed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until translucent, about 3 minutes. Stir in the minced garlic, smoked paprika, and ground cumin, cooking for another minute until fragrant.
3. Pour in the chicken broth and bring to a simmer. Add the great northern beans, salt, and black pepper. Let the soup simmer for 15 minutes to allow the flavors to meld.
4. Stir in the apple cider vinegar and half of the cooked bacon. Simmer for another 5 minutes.
5. Serve the soup hot, garnished with the remaining bacon and fresh parsley.

The smoky depth from the paprika and bacon pairs perfectly with the creamy beans, creating a soup that’s both comforting and complex.

Tip: For an extra smoky flavor, try using a piece of smoked ham hock in place of some of the bacon.

Swamp Soup with Duck and Mushrooms

Dive into the rich, earthy flavors of this Swamp Soup with Duck and Mushrooms, a hearty dish that brings the essence of the wetlands to your table.

Ingredients

• 2 duck legs, skin on
• 1 tbsp olive oil
• 1 cup chopped onions
• 2 cloves garlic, minced
• 2 cups sliced wild mushrooms
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat. Add duck legs, skin side down, and cook for 5 minutes until golden. Flip and cook for another 5 minutes. Remove and set aside.
2. In the same pot, add onions and garlic. Cook for 3 minutes until softened. Add mushrooms and cook for 5 minutes until they release their moisture.
3. Return duck legs to the pot. Add chicken broth, salt, black pepper, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Simmer for 1 hour, covered.
4. Remove duck legs, shred the meat, and return to the pot. Discard the bay leaf. Simmer for another 10 minutes.

The slow simmering melds the duck’s richness with the mushrooms’ earthiness, creating a soup that’s deeply flavorful and satisfying.

Tip: For an extra layer of flavor, toast the spices before adding them to the soup.

Seafood Swamp Soup with Clams and Potatoes

Dive into the heartwarming flavors of the coast with this Seafood Swamp Soup, a rustic blend of clams and potatoes simmered to perfection.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 2 cups water
• 1 pound baby potatoes, halved
• 1 pound fresh clams, scrubbed
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until soft, about 5 minutes.
2. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring to combine.
3. Pour in 4 cups chicken broth and 2 cups water, bringing the mixture to a boil.
4. Add the baby potatoes, reducing heat to simmer until potatoes are tender, about 15 minutes.
5. Gently add the clams, covering the pot and cooking until the clams open, about 5-7 minutes. Discard any clams that do not open.
6. Stir in 1/4 cup fresh parsley before serving.

The magic of this soup lies in the briny sweetness of the clams paired with the earthy potatoes, creating a comforting bowl that’s as nourishing as it is flavorful.

Tip: Serve with crusty bread to soak up every last drop of the savory broth.

Swamp Soup with Sausage and Kale

Dive into the heartwarming flavors of the South with this Swamp Soup, a hearty blend of sausage and kale that’s as comforting as it is flavorful.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bunch kale, stems removed and leaves chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
2. Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
3. Pour in 4 cups chicken broth and the can of diced tomatoes. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
4. Bring the mixture to a boil, then reduce heat to simmer. Add the chopped kale and cook until wilted, about 5 minutes.
5. Serve hot, garnished with a sprinkle of black pepper if desired.

The magic of this soup lies in the smoky sausage mingling with the earthy kale, creating a depth of flavor that’s both rustic and refined.

Tip: For an extra kick, add a pinch of red pepper flakes with the other seasonings.

Swamp Soup with Turkey and Barley

Dive into the heartiness of Swamp Soup with Turkey and Barley, a comforting bowl that brings together tender turkey and chewy barley in a rich, savory broth.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb ground turkey
• 6 cups chicken broth
• 1 cup pearl barley
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery. Cook for 5 minutes until vegetables begin to soften.
2. Add 2 cloves minced garlic and ground turkey. Cook until turkey is no longer pink, about 5 minutes.
3. Pour in 6 cups chicken broth, then stir in 1 cup pearl barley, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and 2 bay leaves.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until barley is tender.
5. Remove bay leaves before serving.

This soup’s magic lies in the barley, which thickens the broth into a satisfying, stew-like consistency while absorbing all the savory flavors.

Tip: For an extra layer of flavor, toast the barley in a dry skillet for a few minutes before adding it to the soup.

Swamp Soup with Frog Legs and Herbs

Dive into the rustic charm of the South with this Swamp Soup, a hearty bowl that brings the unique flavor of frog legs to your table, balanced with fresh herbs and a rich broth.

Ingredients

• 1 lb frog legs, cleaned and patted dry
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/4 cup fresh parsley, chopped
• 1 bay leaf

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the frog legs and sear until golden, about 3 minutes per side. Remove and set aside.
2. In the same pot, add the diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Pour in 4 cups chicken broth and 1 cup water, then stir in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp thyme, and the bay leaf. Bring to a boil.
4. Return the frog legs to the pot. Reduce heat to low, cover, and simmer for 30 minutes.
5. Remove the bay leaf and stir in 1/4 cup fresh parsley. Serve hot.

The gentle simmering melds the frog legs’ delicate flavor with the herbs, creating a soup that’s unexpectedly refined yet deeply comforting.

Tip: For an extra layer of flavor, toast a slice of crusty bread with garlic butter to serve alongside.

Swamp Soup with Venison and Root Vegetables

Dive into the heart of comfort with this Swamp Soup, a rustic blend of venison and root vegetables that’s as nourishing as it is flavorful.

Ingredients

• 1 lb venison, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 turnip, peeled and diced
• 4 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat. Add venison and cook until browned on all sides, about 5 minutes.
2. Add onion, carrots, parsnips, and turnip to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
3. Pour in beef broth, then add salt, black pepper, dried thyme, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes, or until venison is tender.
5. Remove bay leaf before serving.

This soup’s magic lies in the venison’s lean richness paired with the earthy sweetness of root vegetables, creating a depth of flavor that’s both bold and comforting.

Tip: For an extra layer of flavor, brown the venison in batches to avoid overcrowding the pot.

Swamp Soup with Quail and Wild Greens

Dive into the rustic charm of Swamp Soup with Quail and Wild Greens, a hearty dish that brings the untamed flavors of the wilderness to your table.

Ingredients

• 2 quails, cleaned and quartered
• 4 cups wild greens (such as dandelion, sorrel, or watercress), roughly chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Heat olive oil in a large pot over medium heat. Add the quail pieces and brown on all sides, about 5 minutes total. Remove and set aside.
2. In the same pot, sauté the onion and garlic until translucent, about 3 minutes.
3. Return the quail to the pot. Add the chicken stock, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. Add the wild greens and cook for an additional 10 minutes, until the greens are wilted and the quail is tender.
5. Adjust seasoning with additional salt and pepper if needed before serving.

The combination of tender quail and earthy wild greens creates a soup that’s both nourishing and deeply flavorful, perfect for those who love a taste of adventure in their meals.

Tip: For an extra layer of flavor, toast a slice of rustic bread rubbed with garlic to serve alongside your soup.

Swamp Soup with Catfish and Tomatoes

Dive into the heart of Southern comfort with this Swamp Soup, a hearty blend of catfish and tomatoes that’s as rich in flavor as it is in tradition.

Ingredients

• 1 lb catfish fillets, cut into chunks
• 2 cups diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 bay leaf
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the diced tomatoes, chicken broth, salt, black pepper, paprika, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add the catfish chunks to the pot. Simmer gently for another 10 minutes, or until the catfish is cooked through and flakes easily with a fork.
4. Remove the bay leaf. Stir in the chopped parsley just before serving.

The magic of this soup lies in the tender catfish that melts in your mouth, perfectly complemented by the spicy, tomato-rich broth.

Tip: For an extra kick, serve with a side of hot sauce or a sprinkle of extra cayenne pepper.

Swamp Soup with Rabbit and Peas

Dive into the rustic charm of Swamp Soup, a hearty dish that combines tender rabbit and sweet peas in a savory broth that’s as comforting as it is unique.

Ingredients

• 1 lb rabbit meat, cut into chunks
• 2 cups fresh or frozen peas
• 1 large onion, diced
• 2 carrots, sliced
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 bay leaves

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, sautéing until the onion is translucent, about 5 minutes.
2. Add the rabbit meat to the pot, browning on all sides for about 5 minutes.
3. Pour in 4 cups chicken broth, then add 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 2 bay leaves. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
4. Add 2 cups peas to the pot and continue to simmer for another 15 minutes, or until the rabbit is tender and the peas are bright green.
5. Remove the bay leaves before serving. Enjoy the soup hot, with crusty bread on the side.

The magic of this soup lies in the slow simmering of rabbit, which infuses the broth with a depth of flavor that’s both rich and subtly gamey, perfectly balanced by the sweetness of the peas.

Tip: For an extra layer of flavor, try browning the rabbit in batches to ensure each piece gets a good sear.

Swamp Soup with Crawfish and Bell Peppers

Dive into the heart of Southern comfort with this Swamp Soup, a hearty blend of crawfish and bell peppers that brings a touch of Louisiana to your kitchen.

Ingredients

• 1 lb fresh crawfish tails, peeled
• 2 cups diced bell peppers (mix of red, yellow, and green)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell peppers, and garlic, sautéing until soft, about 5 minutes.
2. Stir in crawfish tails, salt, black pepper, and cayenne pepper, cooking for another 3 minutes.
3. Pour in chicken stock and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4. Add heavy cream and thyme, stirring well. Simmer for an additional 5 minutes until the soup is slightly thickened.
5. Serve hot, garnished with extra thyme if desired. The magic of this soup lies in the creamy texture paired with the spicy kick of cayenne, making it a standout dish for any gathering.

Tip: For an extra layer of flavor, toast some crusty bread to serve alongside the soup.

Swamp Soup with Squash and Black-eyed Peas

Dive into the heartwarming flavors of the South with this Swamp Soup, a hearty blend of squash and black-eyed peas that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken or vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) black-eyed peas, drained and rinsed
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the smoked paprika, salt, and black pepper, cooking for another minute until fragrant.
3. Pour in the broth, then add the butternut squash, black-eyed peas, and bay leaf. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until the squash is tender.
4. Remove the bay leaf and stir in the apple cider vinegar. Taste and adjust seasoning if necessary.
5. Garnish with fresh parsley before serving.

The magic of this soup lies in the smoky depth from the paprika paired with the bright tang of apple cider vinegar, creating a balance that’s utterly comforting.

Tip: For an extra layer of flavor, try roasting the butternut squash before adding it to the soup.

Conclusion

We hope these 18 Spicy Swamp Soup recipes inspire your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Share on Facebook

Post on X

Save