Crockpot Southern 15 Bean Soup with Smoked Turkey Legs

Ingredients

• 20 oz 15 bean soup mix (Sort through the beans and wash them before cooking; use the included seasoning packet if provided.)
• 2 smoked turkey legs (Remove the bones after cooking, shred the meat, and return the meat to the soup.)
• 1 bunch collard greens (Chopped; wash thoroughly before using.)
• 1 bunch mustard greens (Chopped; wash thoroughly before using.)
• 1 bunch turnip greens (Chopped; wash thoroughly before using.)
• 1 large onion (Diced.)
• 1 green bell pepper (Diced.)
• 2 celery ribs (Diced.)
• 4 garlic cloves (Minced.)
• 8 cup chicken broth
• 2 cup water (The post gives a range of 2–3 cups; the transcript mentions 8 cups of water. Use enough water to cover the ingredients, following the source's stated amount.)
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp black pepper
• 2 tbsp apple cider vinegar
• 1 stick butter (Mentioned in the video transcript; approximately 113 g.)
• 15 bean soup seasoning packet (Use the packet included with the bean mix, if present.)
• Tony's No Salt Added seasoning (Add according to taste; quantity not stated in the source.)
• hot sauce (To taste; Louisiana hot sauce or Trappey's is suggested in the transcript.)
• vinegar for washing greens (Used to soak the greens during cleaning; amount not stated and it is rinsed away.)

Steps

1. 1

   Pour the dry beans onto a work surface and sort through them, removing any rocks, thick or damaged beans, and other debris. Wash the beans thoroughly.

2. 2

   Wash the collard, mustard, and turnip greens thoroughly. The source recommends soaking the greens in a sink with some vinegar for at least 15 minutes, then rinsing them repeatedly until clean.

3. 3

   Lay the washed greens flat, roll them up, and cut them into long strips. Dice the onion, green bell pepper, and celery, and mince the garlic.

4. 4

   Place the cleaned beans in a crockpot. Add the diced onion, green bell pepper, celery, and minced garlic.

5. 5

   Add the collard greens, mustard greens, and turnip greens to the crockpot.

6. 6

   Add the smoked turkey legs, chicken broth, water, onion powder, garlic powder, smoked paprika, black pepper, apple cider vinegar, butter, the included seasoning packet, and Tony's No Salt Added seasoning. The post says to add everything except the hot sauce; the transcript specifically mentions adding the butter and seasonings.

7. 7

   Cover the crockpot and cook until the beans are tender: on high for about 6 hours, or on low for 8–10 hours. The transcript specifically describes cooking on low for 8 hours.

8. 8

   When the soup is finished, let it cool enough to handle. Remove the turkey legs and carefully pick the meat from the bones, checking thoroughly for the thin bones mentioned in the source.

9. 9

   Shred the turkey meat and stir it back into the soup.

10. 10

    Taste the soup and add salt only if needed. Finish each serving with hot sauce to taste. Serve hot; the transcript suggests serving it with cornbread.

Notes

The post and transcript differ: the post specifies 8 cups chicken broth plus 2–3 cups water, while the transcript says 8 cups water; the post does not mention butter, the included seasoning packet, or Tony's seasoning, although the transcript does. The source does not state a precise amount of Tony's seasoning or washing vinegar. The soup is described as freezing well.

Nutrition per serving

• main
• soup
• slow-cooker
• Southern cooking
• comfort food
• high-fiber
• freezer-friendly
• gluten-free