Swamp Stew

INGREDIENTS

• 1-1 1/2 Pounds Smoked Sausage Sliced
• 1 medium onion diced
• 1 medium bell pepper diced
• 1 tablespoon minced garlic
• 32 oz chicken broth
• 1 can (27 oz) Seasoned Mixed Greed Margaret Holmes
• 1 can (27 oz) Seasoned Collard Greens Margaret Holmes
• 1 can (15 oz) Seasoned Butter Beans Margaret Holmes
• 1 can (14.5 oz) Hoppin John Margaret Holmes
• 1 can (15.5 oz) Baby Lima Beans drained
• 1 can (15.25 oz) whole Kernel Corn drained
• 1 can (10 oz) Rotel
• 1 cube vegetable bouillon optional
• 2 teaspoons Cajun/Creole seasoning I use Tonys

DIRECTIONS

1. In 8 QT pot (or dutch oven) brown the sliced sausage.
2. Once it is browned remove it and place on a plate that has been lined with paper towels.
3. In the same pot add the diced onion and bell pepper. Stirring occasional Once the onions are soft add the garlic and cook for a few minutes.
4. Slowly add the chicken broth, stir and get all the dripping from the bottom of the pan mixed in.
5. Add the two cans of greens and stir well.
6. Add the rest of the canned goods and sausage. If you want it more soupy you can add some water.
7. Add your seasoning of choice (Tony's or some AP seasoning works great).
8. Add the browned sausage back to the soup.
9. Add the bullion cube.
10. Bring the soup up boil, then turn down and simmer for about an hour.