HOPPIN' JOHN SOUP
A popular soup in our family! A southern dish using sausage and black-eyed peas. This is a version from Southern Living Magazine. All you need is cornbread to make this dish complete!
Provided by Seasoned Cook
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook sausage, drain and crumble.
- Place sausage in a large saucepan along with all other ingredients EXCEPT black-eyed peas.
- Bring to a boil and let simmer about 25 minutes until rice is done.
- Add drained peas and cook 15 more minutes.
- Serve with your favorite cornbread. Warmed leftovers are delicious!
Nutrition Facts : Calories 385.6, Fat 22.4, SaturatedFat 7.5, Cholesterol 43.9, Sodium 1380.5, Carbohydrate 31.8, Fiber 4.5, Sugar 5.1, Protein 14.6
GINA'S HOPPIN' JOHN SOUP
GINA Ever since I was a little girl, my mom has been telling me that if you don't eat black-eyed peas on New Year's Day you'll have a bad year ahead of you. Now, when I was younger I didn't care a bit. I was going through that awkward stage anyway-how much worse could it be? But as I got older, I learned to love that black-eyed pea tradition, convinced that my year was going to be fantastic! And you know what's funny? I tell my girls the same thing. Who says traditions and superstitions aren't effective? Not to mention that black-eyed peas are rich in calcium and vitamin A. What could be bad about that? Of course, this being a Gina recipe, I added in my favorite collard greens. . . . Mmm, even better.
Yield serves 4 to 6
Number Of Ingredients 17
Steps:
- Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.
- Heat the olive oil in a large, heavy pot over medium-high heat. When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes. Sprinkle in the red-pepper flakes, and season with salt and pepper. Add the collard greens, and sauté until they begin to soften.
- Pour in the chicken broth, the bay leaf, the black-eyed peas, and the can of tomatoes with their juices. Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce.
- Spoon into bowls, and sprinkle each bowl with Parmesan cheese.
HOPPIN JOHN SOUP
Make and share this Hoppin John Soup recipe from Food.com.
Provided by Jakralto
Categories Low Cholesterol
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, heat oil over medium-high heat. Add onion and cook until translucent. Add keilbasa,peas, beans, rice, broth, and seasoning. Stir well to blend and heat. Mash beans slightly to help thicken soup. Serve when hot.
- This works well served with corn bread and a salad.
Nutrition Facts : Calories 505.2, Fat 15.6, SaturatedFat 4.5, Cholesterol 24.9, Sodium 1411.4, Carbohydrate 67.9, Fiber 14.4, Sugar 2.4, Protein 23.6
HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)
Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread.
Provided by littleturtle
Categories Clear Soup
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
- Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
- Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
- Add the water and bring to a boil.
- Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
- In a seperate pot, cook rice according to package directions.
- Fry bacon, then add the celery and saute until it's clear.
- When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
- Bring to a boil, and taste for seasoning.
- At this point it isn't necessary to continue cooking, but you can cook longer if desired.
- Serve with cornbread.
Nutrition Facts : Calories 492.2, Fat 19.1, SaturatedFat 6, Cholesterol 26.1, Sodium 1988.8, Carbohydrate 57.5, Fiber 7.2, Sugar 12, Protein 23.3
QUICK HOPPIN' JOHN SOUP RECIPE
Provided by mdyess
Number Of Ingredients 10
Steps:
- 1. Crumble sausage into a skillet over medium heat and cook until evenly brown. 2. In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.
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CLASSIC HOPPIN' JOHN RECIPE - SOUTHERN LIVING
From southernliving.com
Ratings 21Category Entree
- Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
- Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
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