Description
This hearty and flavorful 15 bean soup is packed with smoked turkey tails, collard greens, and a medley of spices for a comforting, soul-warming dish.
Ingredients
Scale
- 1 pound 15 bean mix, rinsed and soaked overnight
- 2 smoked turkey tails or wings
- 1 bunch collard greens, stems removed and chopped
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 8 cups chicken or vegetable broth
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add garlic, smoked paprika, thyme, and bay leaf. Cook for 1 minute until fragrant.
- Stir in the soaked 15 bean mix, smoked turkey tails, and broth. Bring to a boil, then reduce heat and simmer for 1.5 hours or until beans are tender.
- Add chopped collard greens and simmer for another 15-20 minutes until greens are wilted.
- Remove turkey tails, shred the meat, and return to the pot. Season with salt and pepper to taste.
- Serve hot with cornbread or crusty bread if desired.
Notes
Soak the bean mix overnight to reduce cooking time and improve digestibility. Adjust seasoning based on the smokiness of the turkey. Leftover soup can be frozen for up to 3 months.
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 45g
- Protein: 25g