Swamp Soup

Today's culinary adventure takes us to the Swamp, for a big ole' pot of soup. We doubled the recipe, cooked it in a big 14qt dutch oven over a small fire.
From what I could gather for the soup it was important to use Conecuh sausage & Margaret Holmes seasoned can goods.

original recipe Swamp.Spup
-1 pound Conecuh smoked sausage cut into 1-pieces
-1 cup finely chopped onion
-2 jalapenos, seeded & chopped.
(optional)
-4 medium gold potatoes, diced
(we used frozen dice tators)
-1 (28-0unce) can Margaret Holmes seasoned turnip or mixed greens
-1 (14-0unce) can Hoppin' John Margaret Holmes seasoned
-1 (10-ounce) can Rotel
-1 can navy or cannellini beans, drained
-2 cups water
-2 teaspoons chicken Better Than Bouillon

Step 1
Heat oil in a large pot over medium-high heat and add sausage. Cook, stirring often, until sausage i browned and fat has rendered out, about 5 minutes.

Step 2
Add onion and peppers and cook, stirring constantly until onion softens, about 4 minutes. Add potatoes and cook, stirring often, 2 minutes. Add turnip greens, Hoppin' John, diced tomatoes and green chiles navy beans, water, and bouillon paste; stir to combine.

Step 3
Bring mixture to a boil, cover, reduce heat and simmer until potatoes are tender, 25 to 30 minutes.

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