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Home » Recipes

Published: Feb 26, 2024 · Modified: Jul 3, 2025 by Maika · This post may contain affiliate links · Leave a Comment

Scotch Bonnet Smoked Turkey Collard Greens Beans Soup

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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.

Top view of the Scotch Bonnet Smoked Turkey Collard Greens Beans Soup in a wide rim bowl

Table of Contents

Jump to:
  • Soul-Warming One-Pot Meal
  • American History on Collard Greens
  • Ingredients with Steps
  • Instructions with Pictures
  • Substitutions
  • Variations
  • Equipment
  • Kitchen Must-Haves Reviews
  • Storage
  • 5 Cooking Tips
  • Frequently Asked Questions
  • Soup Recipes
  • Poultry Recipes
  • 📖 Recipe
  • Have a Comment or Question?

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.

If you're craving a comforting bowl of delicious soup on a chilly evening or looking to spice up your dinner routine, this soul-warming dish with tender meat and vibrant green leaves will surely satisfy your senses. The aromatic blend of spices creates a robust soup, while a touch of creamy coconut milk adds a subtle sweetness to balance the heat.

Why You’ll Love It

  • Bold, comforting flavors: The scotch bonnet brings a gentle heat, while the smoked turkey and collard greens deliver deep, soul-warming richness.
  • Hearty and nutritious: Packed with protein, greens, and fiber, this soup doubles as a full meal.
  • Effortless one-pot cooking: Prep once and let the magic simmer, perfect for busy weeknights.
  • Crowd-pleaser: A unique twist on classic comfort food that will impress family and guests.

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, which contributed to the development of southern-style collard greens.  

This became a Southern staple crop due to its 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 with Steps

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.

Refer to the Smoked Turkey and Collard Green recipe card for the full list of ingredients and quantities.

ingredients for the Scotch Bonnet Smoked Turkey Collard Greens Beans Soup in containers on a large round pizza pan
smoked turkey leg meat in small chunks in a glass rectangle container
shredded collard greens in a glass rectangle container
low-sodium chicken broth in a pyrex glass measuring cup

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

diced onion and celery, chopped garlic with dried thyme cooking in a a enameled dutch oven being stirred with a wooden spoon

The fastest way to sweat your aromatics is to add them to a pot with oil and salt, then cover them for at least 5 minutes to speed up the release of excess moisture.

diced onion and celery, chopped garlic with dried thyme cooking in a a enameled dutch cooked down to where the onions are translucent and caramelized

Remove the lid and allow the excess moisture to evaporate. Then, the oil will help slightly caramelize the onions, resulting in a more flavorful soup.

a thick tomato sauce in paste consistency mixed with the onion, celery mixture being stirred with a wooden spoon

Using fire-roasted tomatoes adds another layer of flavor.

a thick tomato sauce in paste consistency mixed with the onion, celery mixture being stirred with a wooden spoon that has been cooked down with less liquid

The soup base will be ready for the next step when the excess liquid has evaporated and the tomato ingredient has turned slightly orange to brown.

shredded collard greens in a glass rectangle container being poured into the dutch oven with the soup base with the help of a hand

Then, you can add the shredded collard greens and other ingredients.

chicken stock in a pyrex glass measuring cup being poured into the soup base

Soup asking for a quart of broth; I found the Pyrex 1-quart glass measuring cup helpful.

a wooden spoon pressing down on the turkey leg bone with no meat on it into the spoon with a wooden spoon

Add the turkey bone, which will add even more flavor to the soup broth.

turkey leg meat that was torn to small chunks is being poured out of a glass container with the a wooden spoon into the soup

Later, the smoked turkey meat is added since it is already cooked.

a kitchenaid silicone spatula pulling out the turkey leg bone from the soup

When the soup is almost ready, remove the bone to serve.

top view of the Scotch Bonnet Smoked Turkey Collard Greens Beans Soup in a lodge enameled dutch oven with a wooden spoon resting in it

The Jamaican curry seasoning blend and coconut milk create a velvety broth.

side view of the Scotch Bonnet Smoked Turkey Collard Greens Beans Soup in a wide rim bowl

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 on hand.  However, these two greens are different in texture, and collard greens are a great choice for smoky dishes.
  • Canned Kidney Beans - You can use dried kidney beans; prepare them 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 an added flavor bonus, insert whole cloves into some of the whole chili peppers.  
    • 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 - Add a twist by incorporating these beans.
  • Bone Broth - Use beef bone broth for depth in flavor.
Top view of the Scotch Bonnet Smoked Turkey Collard Greens Beans Soup in a wide rim bowl surrounded by a kitchen towels a dutch oven with the remaining soup, and a salt cellar

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.

Kitchen Must-Haves Reviews

Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.

JMC Purchased
Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid
5.0
$99.90 $79.90

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 preheat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.

Purchased: 07/29/23
Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid
Buy Now
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07/10/2025 02:01 pm GMT
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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.

5 Cooking Tips

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. For example, learn useful ways to use a salad spinner, even for collard greens!

  1. 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.
  2. Low and Slow Simmer: Keep the heat low when you add the turkey bone—this ensures the smoky flavor infuses without turning cloudy.
  3. Remove the Scotch Bonnet Before Serving: It gives off intense heat during cooking. Pull it out before guests arrive to avoid a surprise spice.
  4. Pre-soak Collard Greens: Soak them 5–10 minutes in cold water to soften and reduce bitterness.
  5. Add Acid at the End: A squeeze of fresh lemon or lime just before serving brightens the entire dish.

Frequently Asked Questions

Is liquid smoke safe to consume?

While liquid smoke contains naturally occurring compounds similar to those found in burnt food, it may raise some concerns. However, studies suggest that 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 for this recipe's vegetarian alternative.

Can I make this soup in a slow cooker?

Yes! Brown the aromatics first, then transfer to a slow cooker with turkey, broth, and greens. Cook on low for 6 to 8 hours.

Is this soup freezer-friendly?

Absolutely. It freezes well in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Can I use fresh hot peppers instead of scotch bonnet?

Definitely, try jalapeños for milder heat or habaneros for extra punch—just adjust the amount to your taste.

How can I make this recipe vegan?

Skip the turkey bone and smoked meat. Use vegetable broth, add more beans or lentils, and use smoked paprika for flavor.

Soup Recipes

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    Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
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    Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
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    Surprisingly High-Protein Meals Using Beans or Ground Turkey!
  • Starting at the top going clockwise, the shredded vegetables in the scotch bonnet pepper citrus vinaigrette in a resealable zipper bag, next to a stainless steel bowl with arugula, next to the finished vinaigrette with chopped herbs in a circle glass container with a mini whisk, next to the pulled out roasting pan and air fryer basket of the Ninja Foodi 5-in-1 Indoor Electric Grill with Air Fryer insert with the cooked seasoned whole chicken wings.
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Scotch Bonnet Smoked Turkey Collard Greens Beans Soup

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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 Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Servings 4
Course: Poultry
Cuisine: American
Diet: Gluten Free
Keyword: Comfort Food, Soup, Stews
Calories: 443kcal

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

  • Dutch Oven

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

Faster Prep - I highly recommend getting smoked turkey thigh instead since the turkey leg has a lot of little bones to remove.

Nutrition

Calories: 443kcal | Carbohydrates: 16g | Protein: 41g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 353mg | Potassium: 904mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3931IU | Vitamin C: 33mg | Calcium: 250mg | Iron: 5mg
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I’m Maika, a professionally trained chef, recipe developer, and culinary educator. For over a decade, I worked at major hotels such as the PGA National Resort, The Ritz-Carlon Hotel Company, Conrad Hilton, and W Hotel. As a lifetime passionate cook, my blog explores a world of flavors and experiments with recipes to create restaurant-quality dinners that will excite the food enthusiast's taste buds. Learn More →

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