Crockpot Farmbean Soup with Turkey Sausage

There’s nothing quite like a big pot of beans simmering away on a cool day — rich, hearty, and full of down-home comfort. This Farmbean Soup with Turkey Sausage brings together the best of Southern flavors in one easy, slow-cooked dish.

Packed with tender beans, smoky Butterball turkey sausage, seasoned ground beef, and fresh collard greens, this soup is as nourishing as it is satisfying. The beef broth adds deep, savory richness, while the mix of beans gives every bite a slightly different texture and taste — from creamy pintos to firm chickpeas.

Best of all, it’s made in the crockpot, so the flavors have hours to blend and develop while you go about your day. Serve it up with a slice of cornbread or a splash of hot sauce, and you’ve got a comforting bowl of farmhouse goodness that tastes like it’s been simmering on the stove all afternoon — without the fuss.

Ingredients

Beans & Veggies

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) lima beans, drained and rinsed
• 1 can (15 oz) navy beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) crowder peas (or field peas), drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 bunch collard greens, ribs removed and leaves chopped

Meats & Aromatics

• 1 lb ground round (lean ground beef)
• 1 lb Butterball turkey sausage, sliced into ¼” rounds
• 1 medium onion, chopped
• 3 cloves garlic, minced

Liquids & Seasonings

• 6 cups beef broth (enough to cover ingredients but not drown them)
• 1 (14.5 oz) can diced tomatoes (optional)
• 2 bay leaves
• 1½ tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp black pepper
• ½ tsp cayenne or crushed red pepper (optional, for spice)
• Salt to taste
• 1–2 tbsp olive oil (for browning meats)

Instructions

• In a large skillet over medium heat, add olive oil.
• Brown the ground round until fully cooked, breaking it up as it cooks. Drain excess fat.
• Add the sliced turkey sausage and cook until lightly browned.
• Add chopped onion and cook 4–5 minutes, then stir in garlic for 1 more minute.
• Transfer everything from the skillet to your crockpot.

• To the crockpot, add:
  • All the drained canned beans
  • Corn
  • Diced tomatoes (if using)
  • Collard greens
  • Beef broth
  • Bay leaves, paprika, thyme, black pepper, and cayenne
• Stir to combine.

• Cover and cook on:
  • LOW for 4–5 hours, or
  • HIGH for 2–3 hours
    (Just until collards are tender and flavors have blended. Don’t overcook or the beans will soften too much.)

• Remove bay leaves.
• Taste and adjust seasoning — add salt or a splash of vinegar if desired.
• If you like a thicker soup, mash a few beans with the back of a spoon and stir them in before serving.

• Ladle into bowls and enjoy with cornbread, crackers, or hot sauce on the side.