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Hoppin' John Soup Recipe

January 1, 2013

SERVES 8-10

INGREDIENTS1 lb. dried black-eyed peas
1 smoked ham bone or two hocks
? cup canola oil
? cup finely chopped cooked ham
? tsp. red chile flakes
2 cloves garlic, finely chopped
1 jalape?o, stemmed, seeded, and finely chopped
1 large carrot, finely chopped
1 large onion, finely chopped
1 rib celery, finely chopped
1 bay leaf
1 lb. collard greens, ribs removed, leaves roughly chopped
2 tbsp. apple cider vinegar
Kosher salt and freshly ground black pepper, to taste
5 cups cooked long-grain white rice
Chopped tomatoes and scallions, for garnish

INSTRUCTIONS1. Bring peas, ham bone, and 8 cups water to a boil in a 6-qt. 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-qt. pot over medium-high heat. Add chopped ham, chiles, garlic, jalape?os, carrot, onion, celery, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes. Add reserved black-eyed peas, ham bone, and... Get the recipe >>



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