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Scotch Bonnet Smoked Turkey Collard Greens Beans Soup

Author: Maika
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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings 4
Course: Poultry
Cuisine: North American, American, Caribbean, Jamaican, United States Southern
Keyword: Dairy Free, Dinner, Egg Free, Fall, Gluten-Free, Grain-Free, Healthy, Main Meal, Nut-Free, One Pot Meal, Pollotarian, Soup, Spicy, Stews, Turkey, Winter
Calories: 607.16kcal

Ingredients

  • 1 smoked turkey leg
  • 1 medium onion
  • 2 celery ribs
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ tablespoon Italian herb Seasoning
  • 1 cup crushed fire-roasted tomatoes
  • 1 tablespoon Jamaican curry powder
  • 8 cups shredded collard greens
  • 1 can of kidney beans
  • 1 cup 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, stir, and combine to wilt for 1 minute. Then, add the kidney beans, coconut milk, and chicken broth and combine well. Place the smoked turkey leg bone in the broth, cover, and simmer for 20 minutes.
  • Finish the Soup: Add the smoked turkey pieces and cook for 10 minutes, covered. Then, add the scotch bonnet pepper sauce, taste for salt and heat, and adjust.

Nutrition

Calories: 607.16kcal | Carbohydrates: 33.13g | Protein: 48.29g | Fat: 33g | Saturated Fat: 15.73g | Cholesterol: 120.22mg | Sodium: 1190.49mg | Fiber: 10.77g | Sugar: 5.63g
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