Crockpot Southern 15 Bean Soup

Ingredients

• 1 bag 15 bean soup mix (20 oz bag; sorted and washed)
• 2 smoked turkey legs (meat shredded after cooking)
• 1 bunch collard greens (chopped and thoroughly washed)
• 1 bunch mustard greens (chopped and thoroughly washed)
• 1 bunch turnip greens (chopped and thoroughly washed)
• 1 onion (large, diced)
• 1 green bell pepper (diced)
• 2 ribs celery (diced)
• 4 cloves garlic (minced)
• 8 cup chicken broth
• 2.5 cup water (2-3 cups as needed)
• 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 transcript)
• Creole seasoning (Tony Chachere's No Salt Added recommended; to taste)
• Hot sauce (Louisiana style (e.g., Trappey's) to taste for finishing)

Steps

1. 1

   Pour out the 15 bean soup mix and sort through them to remove any rocks, debris, or damaged beans. Wash the beans thoroughly and set aside.

2. 2

   Clean the collard, mustard, and turnip greens. Soak them in a sink with water and a splash of vinegar for at least 15 minutes, then rinse repeatedly until completely clean. Roll the leaves and cut them into long strips.

3. 3

   Dice the onion, green bell pepper, and celery (the Holy Trinity) and mince the garlic (the Pope).

4. 4

   Add the washed beans, diced vegetables, minced garlic, and all the chopped greens into the crockpot.

5. 5

   Add the seasoning packet provided with the beans, onion powder, garlic powder, smoked paprika, Creole seasoning, and black pepper.

6. 6

   Place the smoked turkey legs and the stick of butter into the crockpot.

7. 7

   Pour in the apple cider vinegar, chicken broth, and water.

8. 8

   Cover and cook on High for 6 hours or on Low for 8-10 hours until the beans are tender.

9. 9

   Once cooked, remove the turkey legs from the soup. Let them cool slightly, then remove the meat from the bones, being careful to discard the thin, small bones. Shred the meat and stir it back into the soup.

10. 10

    Perform a salt test and add more seasoning if necessary. Serve hot in bowls, finished with a dash of Louisiana hot sauce and a side of cornbread.

Notes

The transcript mentions adding a stick of butter and using the seasoning packet included with the beans, which adds extra flavor. Using a 'No Salt Added' Creole seasoning allows you to control the sodium while maximizing spice. This soup freezes very well for future meals.

Nutrition per serving

• main
• slow-cooked
• Southern
• soup
• high-protein
• meal-prep
• crockpot
• comfort food