15 Bean Soup with Collard Greens, Smoked Turkey Tails and Rice

Instructions

Step 1 Heat olive oil in a large pot over medium heat, then sauté onion, bell pepper, and celery until softened. /nStep 2 Add garlic and cook for about 1 minute until fragrant. /nStep 3 Stir in smoked turkey tails and cook for 3–4 minutes to release flavor. /nStep 4 Add the rinsed 15 bean mix, chicken broth, and water, then bring to a boil. /nStep 5 Reduce heat, cover, and simmer for about 1.5 to 2 hours, stirring occasionally. /nStep 6 Add diced tomatoes, tomato paste, smoked paprika, thyme, Cajun seasoning, salt, and pepper. /nStep 7 Continue simmering for another 30–40 minutes until beans are tender. /nStep 8 Stir in chopped collard greens and cook for an additional 15–20 minutes until greens are soft. /nStep 9 Remove turkey tails, shred the meat, discard bones, and return meat to the pot. /nStep 10 Taste and adjust seasoning, adding hot sauce if desired. /nStep 11 Serve hot over cooked white rice and garnish with fresh parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup (without rice) for up to 3 months. Reheat on the stovetop over medium heat, adding a splash of water or broth if needed to loosen the soup. Warm rice separately to maintain texture.