Soak the beans

• Rinse the bean mix in a colander and pick out any debris.
• Soak the beans in plenty of water overnight, then drain.

Sauté the aromatics

• Heat the olive oil in a frying pan and soften the onion, celery and carrot.
• Add the garlic and smoked paprika and cook until fragrant.

Load the slow cooker

• Add the drained beans, sautéed vegetables, smoked turkey legs, broth and water to the slow cooker.
• Season with the bay leaves, black pepper and salt.

Cook the soup

• Cover and cook on low until the beans are tender and the turkey meat falls off the bone.
• Remove the turkey legs, shred the meat and return it to the pot.

Add the collard greens

• Stir the chopped collard greens into the soup.
• Cook until the greens are tender, then taste and adjust the seasoning.

Serve

• Spoon the soup over cooked rice.
• Serve with a side of cornbread.