Scotch Bonnet Smoked Turkey Collard Greens Beans Soup
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.
Servings 4
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
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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