A warm and hearty dish to make during the winter season. Packed full of protein, cajun spice, and sweet tomatoes. Top with a dollop of sour cream and serve with crusty bread.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

You won't be able to resist adding this to your dinner rotation. Perfect during those chilly days when all you want to do is cozy up with a blanket and a bowl of hot soup. Delicious and hearty, this dish won't break the bank either as beans are a budget-friendly way to add more protein.

My other favorite winter month hearty soups are Oxtail Soup and my Brunswick Stew. I hope you love these just as much as I do!

Ingredients and Tools Needed

• Bag of 15 bean soup mix - You can usually find this in the grocery store in the bean aisle. It contains 15 bean varieties that include northern beans, pinto beans, large and baby lima, yelloweye, garbanzo, green split peas, kidney, cranberry, small white, pink, small red, lentil, yellow split peas, white kidney, and black beans.
• Mild or hot Italian sausage - Adds instant flavor to the bean recipe. I like to use ground Italian sausage in this recipe.
• Other Ingredients - Onions, garlic, cajun seasoning, chicken broth, water, can diced tomatoes.
• Sour cream (optional) - adding a bit of creamy sour cream after serving takes this soup over the top.

Tools Needed:

• Dutch oven pot
• Wooden spoon

How To Make 15-Bean Soup

You can choose to soak the beans overnight or skip the step all together. Soaking the beans will allow them to cook a bit faster.

In a large pot, brown Italian sausage over medium-high heat. Add onions and garlic and sauté for an additional 3-4 minutes. Add Cajun seasoning and stir. 

Reduce the heat to medium-low and add soaked beans, chicken broth, and water.

Cover and cook for an additional 1-2 hours, until the beans are tender. Add tomatoes and cook for an additional 10 minutes. Remove from heat and serve in soup bowls. 

Enjoy as is, or top each bowl with a dollop of sour cream. Enjoy. 

Can I Make 15-Bean Soup In An Instant Pot?

This recipe can easily be made in the instant pot as well. For this option, there isn't any need to soak your beans overnight, just simply rinse and remove any bean debris.

1. First, reduce the amount of chicken broth by 1 cup.
2. Brown Italian sausage int he Instant Pot insert. Add onions and garlic and sauté for an additional 3-4 minutes. Add Cajun seasoning and stir. 
3. Turn off the Instant Pot and add beans, chicken broth, and water.
4. Then pressure cook on high pressure for 20 minutes. After the time is up, allow the pressure to release manually for 10 minutes before slowly releasing the remaining pressure. 
5. Open the lid and stir in the tomatoes. Serve and enjoy.

Can I Make 15-Bean Soup In A Slow Cooker?

Yes, but you will need to do a bit of prep beforehand. First, place the beans in a large pot and cover with about 3 inches of water. Bring to a boil for about 10 minutes. Drain the beans and set them aside.

1. Brown your meat, onions, and garlic first before adding them to your slow cooker.
2. Add the rest of the ingredients to your slow cooker except the canned tomatoes and seasonings.
3. Secure the lid and cook on high for 7 hours without removing the lid.
4. Remove the lid, add your seasonings and canned tomatoes, and stir to mix through.

Storage For Leftover 15-Bean Soup

Store leftover bean soup in an airtight container in the refrigerator for 3-4 days.

Freezing leftover bean soup is also another great option if you have lots of leftovers. Freeze in a freezer-safe bag or container for up to 6 months. Allow thawing overnight in the refrigerator before reheating.

What To Serve With This Soup

For topping your 15-bean soup, I recommend:

• A dollop of sour cream
• Shredded cheddar cheese
• Scallions
• Diced avocado
• Sliced Jalapeños

To serve alongside your bean soup, I recommend:

• Classic Southern Cornbread Recipe or Easy Cornbread Muffins
• Mayonnaise Biscuits or Homemade Air Fryer Biscuits
• Honey Whole Wheat Dinner Rolls or Soft Air Fryer Dinner Rolls 

Need more bean recipes?

Check out An Easy to Follow Guide for How to Cook Dried Beans. Or try these out:

• Pinto Bean Pie
• Beef and Bean Stew
• Homemade Baked Beans

If you're looking for more soup recipes? Try these out:

• Oxtail Soup
• Collard Green Soup
• Creamy Cream of Mushroom Soup
• Vegetable Beef Soup

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 2 votes

15 Bean Soup

A warm and hearty dish to make during the winter season. Packed full of protein, cajun spice, and sweet tomatoes. Top with a dollop of sour cream and serve with crusty bread.

Prep Time10 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Main Course, Soup

Cuisine: American

Keyword: 15 bean soup

Servings: 16 servings

Calories: 14kcal

Author: Tanya

Ingredients

• 20 ounce Bag of 15 bean soup mix soaked overnight
• 1 pound Mild or hot italian sausage
• 1 large Onion chopped
• 4 cloves Garlic chopped
• 3 tablespoons Cajun seasoning
• 6 cups Chicken broth
• 2 cups Water
• 1 14.5 oz Can diced tomatoes undrained
• Sour cream for topping optional

Instructions

• In a large pot, brown Italian sausage over medium-high heat. Add onions and garlic and sauté for an additional 3-4 minutes. Add Cajun seasoning and stir. 
• Reduce the heat to medium-low and add soaked beans, chicken broth, and water.
• Cover and cook for an additional 1-2 hours, until the beans are tender. Add tomatoes and cook for an additional 10 minutes. Remove from heat and serve in soup bowls. 
• Enjoy as is, or top each bowl with a dollop of sour cream. Enjoy. 

Notes

• This recipe can also be prepared in a pressure cooker or slow cooker. 

Nutrition

Serving: 1g | Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 2mg | Sodium: 330mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg

Smoked turkey, fire-roasted tomatoes, garlic, and collard greens all together in a warm and comforting bowl of delicious soup. Serve this collard green soup with a side of buttery cornbread.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Start off this soup season with a flavor-packed collard green soup. If you love this soup you'll also love my Hearty Instant Pot Vegetable Soup, Pressure Cooker Lentil Soup with Sausage, or Beet Soup Recipe.

Serve any of these delicious soups with Golden Sweet Potato Cornbread, Classic Southern Cornbread Recipe, or Easy Cornbread Muffins. Seriously, cornbread is the perfect accompaniment to soup.

Ingredients and Tools Needed

• Olive Oil - for softening the aromatics.
• Yellow onion, Garlic - can I make soup without these???
• Smoked turkey wings - this helps bring flavor to this soup. You'll notice I used smoked meat in my traditional collard greens as well.
• Cajun seasoning - for a little bit of a kick.
• Low-sodium Chicken broth - keep it low sodium, or homemade with little salt, to control the salt content.
• Dry black-eyed peas - you can also use canned if need be; add close to the end of cooking if using canned.
• Fire-roasted tomatoes - I add this for added color and flavor. Regular diced tomatoes will work as well.
• Bunch of Collard greens
• Apple cider vinegar - helps balance the dish.
• Salt and pepper to taste - always.

Tools needed for collard green soup:

• Large pot with a lid, 5+ quarts
• Sharp knife
• Cutting board

How to make Collard Green Soup

Place oil in a large pot over medium heat and add chopped onions. Cook and stir until softened, about 4-5 minutes. Add chopped garlic and stir for an additional minute.

Add smoked turkey, cajun seasoning, chicken broth, and black-eyed peas. Increase heat to medium-high heat and bring the mixture to a quick simmer. Allow to simmer for 2 minutes, then reduce heat to medium-low. Cover with a tightly fitting lid and allow to simmer on medium-low heat for about 1 hour, until the turkey wing meat becomes tender.

Remove the smoked turkey wing from the pot and shred the meat from the bone. Set aside the meat.

Add roasted tomatoes and collard greens to the pot. Allow it to simmer for an additional 20 minutes until the greens are tender.

Return the meat to the pot and add the apple cider vinegar. Salt and pepper to taste.

How should I chop up my Collard Greens?

Isn't cutting up collard greens pretty straightforward? Sure! But just a couple of tips to ensure a perfect soup.

• Wash and dry collard greens.
• Fold the leaves over themselves, and cut the stems out.
• With the stems cut out, you can roll the leaves into a bundle and cut them into thin strips.

You can also use bag collard greens, which are prewashed and cut. If using bagged greens, make sure to chop these a little finer as well.

Easy substitutions for this soup

Smoked Turkey Legs: Smoked ham hocks are a perfect substitute. Using ham will obviously raise the fat content, but still just as delicious.

Collard Greens: If collard greens are not readily available to you, kale is the most similar and will be just as tasty.

Apple Cider Vinegar: Regular white vinegar is a good replacement for ACV.

Black-eyed Peas: Great northern beans are a good replacement for black-eyed peas in this recipe.

What does adding vinegar do?

When cooking collard greens, or even if you have to supplement kale, adding vinegar to either of these greens will be beneficial. Adding vinegar will cut the bitterness and toughness of these particular greens.

Apple cider vinegar is the more popular option, but white vinegar can work in a pinch as well. Don't be afraid of your soup tasting like vinegar! The flavors we add to the soup will shine through.

Notes

• Try and get smaller-sized smoked turkey wings to ensure they become tender in about an hour. Large pieces will take longer to cook. 
• If subbing canned black-eyed peas for the dried ones, add the black-eyed peas during the last 10 minutes of cooking.

Looking for more soup recipes? Try these out:

• Creamy Carrot and Lentil Soup
• Creamy Yellow Squash Soup
• Oxtail Soup
• Beet Soup Recipe
• Pressure Cooker Moroccan Spiced Soup

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

4.75 from 8 votes

Collard Green Soup

Smoked turkey, fire-roasted tomatoes, garlic, and collard greens all together in a warm and comforting bowl of delicious soup. Serve with a side of buttery corn bread.

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Southern

Keyword: collard green soup

Servings: 6 servings

Calories: 226kcal

Author: Tanya

Ingredients

• 2 tablespoons Olive Oil
• 1 Yellow onion chopped
• 4 cloves Garlic chopped
• 1 pound Smoked turkey wings
• 1 teaspoon Cajun seasoning
• 6 cups Low-sodium Chicken broth
• 1 cup Dry black-eyed peas rinsed
• 15 ounce Fire-roasted tomatoes undrained
• 1 large Bunch of Collard greens leaves only, thinly sliced (8 cups)
• 1 tablespoon Apple cider vinegar
• Salt and pepper to taste

Instructions

• Place oil in a large pot over medium heat and add chopped onions. Cook and stir until softened, about 4-5 minutes. Add chopped garlic and stir for an additional minute.
• Add smoked turkey, cajun seasoning, chicken broth, and black-eyed peas. Increase heat to medium-high heat and bring the mixture to a quick simmer. Allow to simmer for 2 minutes, then reduce heat to medium-low. Cover with a tightly fitting lid and allow to simmer on medium-low heat for about 1 hour, until the turkey wing meat becomes tender.
• Remove the smoked turkey wing from the pot and shred the meat from the bone. Set aside the meat.
• Add roasted tomatoes and collard greens to the pot. Allow it to simmer for an additional 20 minutes until the greens are tender. Return the meat to the pot and add the apple cider vinegar. Salt and pepper to taste.

Notes

• Try and get smaller-sized smoked turkey wings to ensure they become tender in about an hour. Large pieces will take longer to cook. 
• If subbing canned black-eyed peas for the dried ones, add the black-eyed peas during the last 10 minutes of cooking.

Nutrition

Serving: 1g | Calories: 226kcal