# What You Need:
→ Beans
01 - 1 (20 oz) bag 15-bean soup mix, rinsed and sorted
→ Meats
02 - 1.5 lbs smoked turkey wings or legs
→ Vegetables
03 - 1 large onion, diced
04 - 3 medium carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 4 cloves garlic, minced
07 - 1 (14.5 oz) can diced tomatoes, undrained
→ Liquids
08 - 8 cups low-sodium chicken broth
09 - 2 cups water
→ Spices and Seasonings
10 - 1 tsp dried thyme
11 - 1 tsp smoked or sweet paprika
12 - 1/2 tsp black pepper
13 - 1/2 tsp dried oregano
14 - 1 bay leaf
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp crushed red pepper flakes, optional
# How to Make It:
01 - Rinse and sort the beans, discarding any debris or damaged beans. Soaking overnight is optional but recommended for creamier texture and reduced cooking time.
02 - Place beans, smoked turkey, onion, carrots, celery, garlic, and diced tomatoes into a 6-quart slow cooker.
03 - Pour chicken broth and water into the slow cooker. Add thyme, paprika, black pepper, oregano, bay leaf, salt, and red pepper flakes if desired. Stir gently to combine all ingredients.
04 - Cover and cook on LOW setting for 8 hours or until beans are tender and turkey meat separates easily from bone.
05 - Remove smoked turkey pieces from soup. Discard skin and bones, then shred the meat and return to the pot.
06 - Taste and adjust seasoning as needed. Remove bay leaf before serving. For thicker consistency, mash some beans with a spoon directly in the pot.
