Submitted by Terri Bearden-Good, Broken Arrow, Okla.
• 1 Bag of 15 bean soup mix + seasoning packet (washed and rinsed)
• 2 Smoked turkey legs
• 1 Onion, diced
• 1 Green bell pepper, diced
• 2 Celery stalks, diced
• 4 Garlic cloves, minced
• 1 1/2 Bunch collard greens (washed with stems removed)
• 10 C water
• 1 tsp each (Tony Chachere’s creole seasoning, garlic powder, onion powder, white pepper, and chicken boullion)
• 1/2 tsp smoked paprika
• 2 Tbsp apple cider vinegar
• 1 Thyme sprig
• 1 Stick butter
Add everything to a crock pot. Cook on low 8 hours. Stir gently, remove bones and thyme. Serve with cornbread.
