made to warm you from the inside out. It’s hearty, smoky, and packed with real, satisfying ingredients—tender mixed
beans, flavorful smoked turkey tails that melt into the broth, and collard greens that add a savory earthiness and
balance the richness.
This soup is a classic example of how slow simmering transforms simple pantry staples into something deeply delicious.
As the beans cook, they release starch that naturally thickens the broth. The smoked turkey tails flavor everything
they touch, creating a “low and slow” depth that tastes like Sunday dinner. And the collards bring that signature
Southern soul-food finish—slightly bitter, perfectly tender, and incredible with smoky meat.
Whether you make it on the stovetop, in a slow cooker, or in an Instant Pot, this soup delivers big flavor and
even better leftovers. Serve it with cornbread, rice, or crusty bread and you’ve got a meal that feeds a crowd
and keeps everyone coming back for seconds.
Ingredients:
Main Ingredients
- 1 bag (20 oz / ~567 g) 15-bean soup mix
- 2–3 smoked turkey tails (or more, depending on size)
- 1 large onion, diced
- 3–4 celery stalks, diced
- 2–3 carrots, diced
- 5–6 cloves garlic, minced
- 8–10 cups chicken broth (or water + bouillon)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika (optional, boosts smoky flavor)
- 1/2 tsp black pepper (plus more to taste)
- Salt to taste (add near the end)
Collard Greens
- 1 large bunch collard greens (or 6–8 cups chopped)
- 1 tbsp apple cider vinegar (or hot sauce) for finishing
Optional Flavor Boosters
- 1 can (14.5 oz) diced tomatoes (optional)
- 1–2 tbsp tomato paste (adds richness)
- 1 tsp Cajun seasoning (for heat)
- Pinch of red pepper flakes
- 1 tbsp brown sugar (balances bitterness and smoke)
- Hot sauce for serving
For Serving
- Cornbread or crusty bread
- Cooked white rice (optional, for a bigger bowl)
- Chopped green onions (optional)
