Main
15 Bean Soup with Collard Greens and Smoked Turkey Legs
5 hServes 10Nutri-Score B€
B
5 h
5 h15 Bean Soup with Collard Greens and Smoked Turkey Legs
what you need
Ingredients
15 bean soup mix (rinsed and picked over)Pantry450 g
smoked turkey legs (skin removed if desired)Meat2 pieces
collard greens (stems removed, leaves chopped)Produce400 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces- celery (diced)Produce2 pieces
carrot (diced)Produce2 pieces- chicken brothPantry1.5 litres
waterOther1 litre
smoked paprikaSpices5 g- bay leafSpices2 pieces
black pepper (ground)Spices2 g
saltSpices6 g
olive oilPantry15 ml
rice (rinsed, for serving)Grains400 g- cornbread (for serving)Bakery1 piece
per serving
Nutrition
284kcal
- Carbs
- 42 g
- Proteins
- 17 g
- Fat
- 6 g
what you’ll use
Tools
Slow cooker
Frying pan
Colander
Saucepan
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Add the collard greens
- Stir the chopped collard greens into the soup.
- Cook until the greens are tender, then taste and adjust the seasoning.
- Step 6
Serve
- Spoon the soup over cooked rice.
- Serve with a side of cornbread.