This Southern 15 bean soup combines smoked turkey leg, ham hock, and fresh collard greens slow-cooked for 2 to 2.5 hours into a deeply flavored, stick-to-your-ribs comfort dish traditionally served over white rice with cornbread.
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Rinse the 15 bean soup mix thoroughly in a colander.
In a large pot, bring water to a boil.
While the water heats, dice the onion and green bell pepper.
Add the rinsed beans to the boiling water.
Add the diced onion, bell pepper, and the whole head of garlic to the pot.
Stir in the ham seasoning packet that came with the bean mix.
Add the smoked turkey leg and ham hock to the pot.
Season with salt, black pepper, chicken bouillon (if using), and Cajun seasoning.
Add the chopped collard greens to the pot. It will seem like a lot, but they will cook down.
Cover the pot and let the soup cook for about 2 to 2.5 hours, until the beans are tender.
Partway through cooking, add the stick of butter and allow it to melt into the soup.
Once cooked, the meat should be tender and falling off the bone. Shred the meat if desired.
To serve, place a scoop of cooked white rice in a bowl and ladle the hot soup over it. Serve with a piece of cornbread.
Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, adding water if needed. Freezes well for up to 3 months.
large pot (at least 6-8 quart capacity) · colander
Yes. Rinse and prepare the beans and ingredients the same way, then transfer to a slow cooker on high for 4 to 5 hours or low for 8 to 10 hours, adjusting liquid as needed. The meat should shred easily when done.
The beans are tender and ready after 2 to 2.5 hours of cooking. They should break easily when pressed but not fall apart. The meat should also be tender and falling off the bone.
Yes. Use chicken thighs, pork shoulder, or beef chuck instead of turkey leg. Cooking time remains 2 to 2.5 hours; adjust based on meat thickness and tenderness.
No. The recipe uses a 20 oz bag of 15 bean soup mix, which does not require soaking. Simply rinse thoroughly in a colander before adding to the pot.
Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, adding water if needed to reach desired consistency. This soup also freezes well for up to 3 months.
