Caribbean-inspired smoked turkey meat with kidney beans and collard greens simmered in a spicy Jamaican curry and scotch bonnet chicken broth with a hint of coconut milk for an amazing smoked turkey collard greens meal.
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Soul-Warming One-Pot Meal
Try the Scotch Bonnet Smoked Turkey Collard Greens Beans Soup recipe. Inspired by the vibrant flavors of the Afro-Caribbean diaspora, this tantalizing dish combines tender smoked turkey meat with hearty kidney beans and nutrient-rich collard greens; all simmered to perfection in a fiery Jamaican curry and scotch bonnet-infused chicken broth.
The aromatic blend of spices creates a robust soup, while a touch of creamy coconut milk adds a subtle sweetness to balance the heat. Whether craving a comforting bowl of delicious soup on a chilly evening or seeking to spice up your dinner routine, this soul-warming dish with tender meat and vibrant green leaves will surely satisfy your senses.
American History on Collard Greens
Collard greens hold a special place in African American history. Enslaved Africans brought their knowledge of cultivating and preparing fresh greens across the Atlantic, hence the development of southern-style collard greens.
This became a Southern staple crop due to their resilience and ease of cultivation. Despite limited access to fresh ingredients, enslaved people used their culinary skills to transform collard greens into a flavorful and nutritious dish using ham hocks.
In addition to being a delicious dish, collard greens are believed to bring good luck and prosperity when eaten with black-eyed peas on New Year's Day, a Southern tradition known as "hoppin' john." All passed down through generations as a symbol of resilience, community, and cultural heritage.
More Pollotarian Comfort Food Dinner Ideas
- Curry Lentil Turkey Stew
- Curried Ground Turkey Vegetables and Olives
- Vegetarian Ras El Hanout White Bean and Kale Soup
- Easy and Healthy Spicy Turkey Meatball Kale Soup
- Spicy Red Bean Stew with Dumplings and Smoked Turkey
Ingredients
Start this great soup by deboning the smoked turkey leg and cutting the meat into small chunks. Then, sweat the diced onion, celery, and garlic in a Dutch oven seasoned with kosher salt, ground black pepper, and Italian herb seasoning.
Next, make the soup base by adding and reducing the crushed fire-roasted tomatoes and curry powder. Finally, complete the soup by adding the shredded collard greens, kidney beans, coconut milk, and low-sodium chicken broth and simmer with the turkey bone and meat.
Before serving, remove the turkey bone and season with scotch bonnet pepper sauce and salt to taste.
See the smoked turkey and collard green recipe card for the full ingredients list and quantities.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
The fastest way to sweat your aromatics is to add them to a pot with oil and salt and cover them for at least 5 minutes to speed up the release of excess moisture.
Remove the lid and allow the excess moisture to evaporate. Then, the oil will assist in slightly caramelizing the onions for a more flavorful soup.
Using fire-roasted tomatoes adds another layer of flavor.
The soup base will be ready for the next step when the excess liquid evaporates, and the tomato ingredient has turned slightly orange-to-brown.
Then, you can add the shredded collard greens and other ingredients.
Soup using ask for a quart of broth; I found this helpful Pyrex 1-quart glass measuring cup.
Add the turkey bone, giving even more flavor to the soup broth.
Later, the smoked turkey meat is added since it is already cooked.
When the soup is almost ready, remove the bone to serve the soup.
The Jamaican curry seasoning blend and coconut milk create a velvety broth.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there. For example, learn useful ways to use a salad spinner, even for collard greens!
Substitutions
Dairy Free
- This recipe is already dairy-free.
Gluten-Free
- This recipe is already gluten-free.
Vegetarian
- Smoked Turkey Legs - Omit this ingredient and add more canned kidney beans or diced sweet potato. Use liquid smoke as instructed by the package to present the smoky flavor characteristics essential for this soup. Add liquid aminos or low-sodium soy sauce as instructed for an umami kick. For a gluten-free diet, use gluten-free low-sodium soy sauce.
- Low-Sodium Chicken Broth - Replace this with low-sodium vegetable broth.
Convenience
- Fresh Collard Greens - Use kale or other compatible leafy greens if you already have them. However, these two greens are different in texture, and collard greens are a great choice for smokey dishes.
- Canned Kidney Beans - You can use dried kidney beans; prepare the day before overnight in cold water.
- Scotch Bonnet Pepper Sauce - Use an actual scotch bonnet pepper, poke holes in it with a fork, and gently simmer with the soup. Be careful not to smash it open; it will be a fiery soup if this happens. For a bonus of flavor, stick some whole cloves into some of the wholes of the chili pepper. I used the Walkerswood Jamaican Scotch Bonnet Pepper Sauce to develop this recipe.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Black-Eyed Peas - Change things up by adding these beans.
- Bone Broth - Use beef bone broth depth in flavor.
Equipment
- Dutch Oven - This is a one-pot meal recipe with several steps, and it is always good to use a heavy bottom pot. I developed this recipe using the Lodge 6 Quart Enameled Cast Iron Dutch Oven.
My Rating: ⭐⭐⭐⭐⭐
Purchased: 07/29/23
Update: 08/19/24
My Review: For 125 years, Lodge Cast Iron has been a family-owned company located in South Pittsburg, Tennessee. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never pre-heat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the smoked turkey and collard greens soup in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking Tip
Deboning Turkey Leg - The smoked turkey leg also has tendons that are thin, long, fibrous connective tissues that must be removed. Removing the meat from the turkey leg can be time-consuming, which is why this soup takes more time to prepare than my other soups, but it is worth it.
Frequently Asked Questions
While liquid smoke contains naturally occurring compounds similar to those found in burnt food and may raise some concerns, studies suggest it's safe for consumption in recommended amounts.
The filtration process removes most harmful carcinogens, and typical usage in recipes is well below concerning levels. However, moderation is key, and consuming excessive amounts is not advised. You will only need a small amount in this recipe for the vegetarian alternative recipe.
Soup Recipes
Looking for other recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
Poultry Recipes
Looking for other recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
- Quick Spicy Potstickers | Chili Momo Tibetan Style
📖 Recipe
Scotch Bonnet Smoked Turkey Collard Greens Beans Soup
Ingredients
- 1 smoked turkey leg or smoked turkey thigh
- 1 medium onion
- 2 ribs of celery
- 3 cloves of garlic
- 2 tablespoons olive oil
- Kosher salt and ground black pepper to taste
- ½ tablespoon Italian herb Seasoning
- 1 cup crushed fire-roasted tomatoes
- 1 tablespoon Jamaican curry powder
- 8 cups collard greens shredded
- 1 can of kidney beans liquid reserved
- 1 cup low-fat coconut milk
- 1 quart low-sodium chicken broth
- 2 teaspoon scotch bonnet pepper sauce
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Debone Smoked Turkey: Remove the skin and debone the smoked turkey leg by ripping off chunks of the flesh with your hands (not with a knife). Then, remove the long tendons from the flesh by pulling it off by hand or slicing the meat from it with a small knife. Once you are left with only the meat, shred it into large chunks, then cut it into ½ inch pieces either with a knife or kitchen shears and set it aside along with the leg bone.
- Cook the Aromatics: Small dice the onion and celery, chop the garlic and set them aside. Heat a Dutch oven with oil on just below medium-high heat. Then, add the onion, celery, garlic, kosher salt, ground black pepper, and Italian herb seasoning, cover, and cook them for 5 minutes.
- Make the Soup Base: Reduce the heat to medium, add the crushed tomatoes and curry powder, and cook for 5 minutes while stirring occasionally to remove some of the acidity.
- Make the Soup: Add the collard greens, turkey pieces, kidney beans, coconut milk, and chicken broth and combine well. Add salt to taste. Then, place the smoked turkey leg bone on top. cover, and simmer for 20 to 25 minutes.
- Finish the Soup: Add the Scotch bonnet pepper sauce. Taste the soup and adjust the seasoning. The salt content should be balanced, the soup should taste smokey, and the collard greens should be tender to the bite.
Video
Notes
Nutrition
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