Soak the 15 bean soup mix in water overnight.
Stack the collard greens, roll them up, cut off the stems, slice the leaves into strips, and thoroughly wash them several times in cold water.
Dice the yellow onion, celery, red bell pepper, and green bell pepper. Mince the garlic cloves.
Add the soaked beans, diced vegetables, and minced garlic to a slow cooker.
Season the mixture with the pot roast seasoning packet, garlic powder, onion powder, smoked paprika, black pepper, Italian seasoning, Creole seasoning, chicken bouillon, red pepper flakes, and brown sugar.
Place the bay leaves and smoked turkey drum into the slow cooker, then pour in the chicken stock and water.
Pack the sliced collard greens into the slow cooker and top with 3 tablespoons of butter. Cover and cook on high for 4 hours.
Remove the turkey drum, carefully shred the meat off the bone, and discard the bone. Stir the shredded meat back into the soup and cook for an additional 2 hours.
Stir in the fire-roasted diced tomatoes and chopped green onions.
To start the cornbread, preheat your oven to 350°F and prepare a cast iron skillet.
In a mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and granulated sugar.
Add the whole milk, melted salted butter, 1/4 cup of honey, and room temperature eggs to the dry ingredients. Mix well to combine.
Pour the cornbread batter into your cast iron skillet and bake on the lowest rack for 25 minutes.
While the cornbread bakes, make the honey butter by mixing 4 tablespoons of softened butter with 5 tablespoons of honey.
Remove the baked cornbread from the oven, allow it to sit for 5 minutes, then brush the top generously with the honey butter.
Serve the finished soup over a portion of white rice alongside a slice of the warm honey butter cornbread.
Cook it hands-free.
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