Dinner

15 Bean Soup with Collard Greens & Smoked Turkey

Southern comfort in a bowl. Fifteen beans, collard greens, and a smoked turkey leg cooked low and slow until the meat falls off the bone — packed with protein, fiber, and iron in every bowl.

Ingredients

• 1 (20-oz) pkg Hurst’s HamBeens® Cajun 15 Bean Soup (seasoning packet reserved)
• 8 cups low-sodium chicken broth
• 1 large smoked turkey leg
• 1 large onion, diced
• 2 celery ribs, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 6 cups chopped collard greens, tough stems removed
• 1 (14.5-oz) can diced tomatoes, undrained
• Juice of 1 lemon

Steps

1. Prep: Rinse the beans well and sort through them, discarding any debris. Wash the collard greens thoroughly — swish in cold water, lift out, and repeat until no grit remains.
2. Load the slow cooker: Add the beans, broth, smoked turkey leg, onion, celery, bell pepper, garlic, and collard greens.
3. Cook low and slow: Cover and cook on HIGH for 6+ hours or LOW for 7–8 hours, until the beans are tender.
4. Shred the turkey: Remove the leg, pull the meat from the bone, shred or chop it, and discard the skin and bones. Return the meat to the pot.
5. Finish: Stir in the diced tomatoes, the Cajun seasoning packet, and the lemon juice. Cook 30–45 minutes more, then season with salt & pepper to taste.

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Recipe by Hurst Beans — 15 Bean Soup with Collard Greens & Smoked Turkey.