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Hoppin' John Soup

Hoppin' John Soup

Hoppin' John Soup

From Saveur

Ingredients

  1. 1 pound dried black-eyed peas
    1 smoked ham bone or 2 hocks
    1⁄4 cup canola oil
    1⁄2 cup cooked ham, finely chopped
    1⁄4 teaspoon red chile flakes
    2 cloves garlic, finely chopped
    1 jalapeño, stemmed, seeded, and finely chopped
    1 large carrot, finely chopped
    1 large onion, finely chopped
    1 rib celery, finely chopped
    1 bay leaf
    1 pound collard greens, ribs removed, leaves roughly chopped
    2 tablespoons apple cider vinegar
    Kosher salt, to taste
    Black pepper, freshly ground, to taste
    5 cups long-grain white rice, cooked
    Chopped scallions, for garnish

Directions

  1. Bring peas, ham bone, and 8 cups water to a boil in a 6-quart Dutch oven. Reduce heat to medium-low, and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving 1 cup cooking liquid along with ham bone; set aside.
  2. Heat oil in a 12-quart pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeños, carrot, onion, celery, and bay leaf, and cook, stirring occasionally, until soft, about 8 minutes. Add reserved black-eyed peas, ham bone, and reserved cooking liquid, along with collards and 12 cups water.
  3. Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour. Stir in vinegar, and season with salt and pepper. Spoon rice into bowls, ladle soup over rice, and add garnish.
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