1) Sort and rinse the beans
- Pour beans onto a tray and pick out any debris or broken beans.
- Rinse beans under cold water until water runs clear.
- Optional soak: Soak beans overnight in plenty of water, then drain (reduces cook time).
2) Start the soup base
- In a large pot, add a splash of oil (optional) and sauté onion, celery, and carrots for 5–7 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Stir in thyme, smoked paprika (optional), and black pepper.
3) Add beans, broth, and turkey tails
- Add rinsed beans to the pot.
- Add smoked turkey tails and bay leaves.
- Pour in 8 cups broth (add more later as needed).
- Bring to a boil, then reduce to a gentle simmer.
- Cover partially and simmer 1 1/2 to 2 1/2 hours (depending on whether beans were soaked), stirring occasionally.
4) Shred the turkey and build richness
- When beans are tender, remove turkey tails to a plate.
- Let cool slightly, then pull meat from bones and chop or shred. Discard skin/bones as desired.
- Return meat to the pot.
- If using tomatoes or tomato paste, stir them in now and simmer 10 minutes.
5) Add collard greens
- Wash collard greens well. Remove tough stems and chop leaves.
- Stir collards into the soup.
- Simmer 20–30 minutes until collards are tender and the soup is thick and cozy.
6) Finish and season
- Taste the broth. Add salt gradually (smoked turkey can be salty).
- Add apple cider vinegar (or hot sauce) to brighten the flavor.
- If soup is too thick, add more broth. If too thin, simmer uncovered to reduce.
Serving and Storage:
Serve hot with cornbread, crusty bread, or over rice. Add hot sauce and a sprinkle of green onions if you like.
This soup is even better the next day when the flavors deepen.
Storage: Refrigerate in an airtight container for up to 5 days.
Freezing: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge
and reheat gently on the stove.
Reheating: Reheat on medium-low, stirring occasionally. Add a splash of broth or water if it thickened.
Tips:
- Soak if you have time: Overnight soaking shortens cook time and can help digestion.
- Add salt late: Salting early can slow bean softening and smoked meat can be salty.
- Skim if needed: Turkey tails are rich—skim excess fat from the top if desired.
- Stir occasionally: Mixed beans can settle; stirring prevents sticking on the bottom.
- Brighten at the end: Vinegar or hot sauce wakes up all the smoky flavors.
Variations:
- Spicy Cajun: Add Cajun seasoning, cayenne, and a diced jalapeño with the onions.
- Tomato-rich: Add diced tomatoes and tomato paste for a deeper, stew-like broth.
- Smoky sausage add-in: Add sliced smoked sausage in the last 30 minutes.
- Greens swap: Use kale, mustard greens, or turnip greens instead of collards.
- Slow cooker: Cook beans, broth, and turkey tails on LOW 8–9 hours (or HIGH 5–6). Add collards in the last hour.
Tips:
For the best texture, keep the soup at a gentle simmer rather than a hard boil—boiling can break beans
apart too quickly and make the broth cloudy. If you love thicker soup, mash a small scoop of beans against the side of
the pot and stir back in. It naturally thickens the broth without any flour or cream.
Smoked turkey tails are wonderfully flavorful but rich. If you prefer a lighter bowl, chill leftovers and remove the
solidified fat from the top before reheating. The flavor stays deep, but the soup feels less heavy.
Conclusion:
15 Bean Soup with Smoked Turkey Tails and Collard Greens is hearty, smoky, and full of comforting, slow-cooked flavor.
It’s the kind of recipe that feeds a crowd, stretches your budget, and tastes even better as leftovers. With tender beans,
rich turkey, and savory greens, it’s a complete meal in one pot—perfect with cornbread and a splash of hot sauce.
Once you make it, it becomes one of those go-to soups you crave when you want something real, warming, and deeply satisfying.
FAQ:
Do I have to soak the 15-bean mix?
No, but soaking helps reduce cooking time and can improve texture. If you skip soaking, just expect a longer simmer and
add more broth as needed.
When should I add salt?
Add salt near the end. Smoked turkey tails can be salty, and salting too early can slow bean softening.
Can I use smoked turkey legs or wings instead?
Yes. Smoked turkey legs, wings, or necks work well. Cook until meat is tender, then shred and return to the pot.
How do I thicken the soup?
Simmer uncovered to reduce, or mash a ladle of beans and stir back in. Both methods thicken naturally.
Can I make this in an Instant Pot?
Yes. Cook beans and turkey tails with broth and aromatics on HIGH pressure 35–45 minutes (depending on soaking),
natural release 15 minutes, then add collards and simmer on sauté until tender.
