Crockpot 15-Bean Soup with Smoked Turkey and Greens

Ingredients

• 1 bag 15-bean soup mix (Use the seasoning packet included with the mix; wash and rinse the beans before adding.)
• 2 Smoked turkey legs
• 1 Onion (Diced.)
• 1 Green bell pepper (Diced.)
• 2 Celery stalks (Diced.)
• 4 Garlic cloves (Minced.)
• 1.5 bunch Collard greens (Washed and stemmed.)
• 10 cup Water
• 1 tsp Creole seasoning (Tony Chachere’s brand; amount is 1 tsp each for this and the following four seasonings.)
• 1 tsp Garlic powder (Amount is 1 tsp each for this and the other seasonings in the same list.)
• 1 tsp Onion powder (Amount is 1 tsp each for this and the other seasonings in the same list.)
• 1 tsp White pepper (Amount is 1 tsp each for this and the other seasonings in the same list.)
• 1 tsp Chicken bouillon (Amount is 1 tsp each for this and the other seasonings in the same list.)
• 0.5 tsp Smoked paprika
• 2 tbsp Apple cider vinegar
• 1 Thyme sprig (Remove before serving.)
• 1 stick Butter

Steps

1. 1

   Wash and rinse the beans from the soup mix. Prepare the onion, bell pepper, celery, garlic, and collard greens as directed; stem the greens.

2. 2

   Add the beans and included seasoning packet, smoked turkey legs, prepared vegetables and greens, water, Creole seasoning, garlic powder, onion powder, white pepper, chicken bouillon, smoked paprika, apple cider vinegar, thyme sprig, and butter to a slow cooker.

3. 3

   Cover and cook on LOW for 8 hours.

4. 4

   Stir gently. Remove and discard the turkey bones and thyme sprig.

5. 5

   Serve the soup with cornbread.

Notes

The source does not specify the bag size, turkey-leg weight, or a cornbread recipe; serving count and nutrition are estimates. Cook on the slow cooker's LOW setting for 8 hours as stated.

Nutrition per serving

• soup
• main
• slow-cooked
• slow cooker
• American
• gluten-free