Remove and reserve the Cajun seasoning packet. Sort and rinse the dried beans. Place in the crockpot insert, cover with several inches of water, and soak for 8–12 hours overnight. Drain and rinse.
Transfer beans to a large pot of fresh water. Bring to a vigorous rolling boil for at least 30 minutes. Drain.
Transfer the boiled beans to the crockpot. Add the smoked turkey drumsticks or whole smoked turkey legs.
Add celery, green bell pepper, onion, and chopped garlic.
Pour in 6 cups low-sodium chicken broth. Add Better Than Bouillon Chicken Base, Lipton Onion Soup Mix, the reserved Cajun seasoning packet, and a light shake of Tony Chachere’s, if desired. Gently mix.
Stir in the fire-roasted garlic tomatoes and apple cider vinegar.
Place the rinsed shredded collard greens on top. If all 32 ounces won’t fit without overfilling the crockpot, refrigerate the remainder and add them as the first batch cooks down.
Place the entire stick of salted butter directly on top of the collard greens.
Cover and cook on LOW for approximately 7–9 hours or HIGH for approximately 4–6 hours, until the beans are completely tender and the turkey is thoroughly heated. Add any remaining greens during cooking as space becomes available.
Carefully remove the smoked turkey bones, skin, and cartilage. Return any meat to the soup and check thoroughly for smaller bones.
Stir, taste, and adjust seasonings if needed. Serve hot as soup, over fluffy white rice, with homemade cornbread, or with both!
