Hoppin' John Soup

Make this Southern staple on New Year's Day for good luck all year!

• Ready In: 2 hrs 30 mins
• Serves: 8-10

Ingredients

• 1  lb dried black-eyed peas
• 1  smoked ham bone (or two ham hocks)
• 1⁄4 cup canola oil
• 1⁄4 teaspoon  red chili pepper flakes
• 2  garlic cloves, finely chopped
• 1  jalapeno pepper, stemmed, seeded, and finely chopped
• 1  large carrot, finely chopped
• 1  large onion, finely chopped
• 1  celery rib, finely chopped
• 1  bay leaf
• 1  lb  collard greens, ribs removed, leaves roughly chopped
• 2  tablespoons apple cider vinegar
•  kosher salt
•  fresh ground black pepper
• 5  cups cooked long-grain rice

Directions

1. Bring peas, ham bone, and 8 cups of 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 of cooking liquid along with ham bone; set aside.
2. Heat oil in 12 quart pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeno, 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 greens and 12 cups of water. 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.
3. Spoon rice into bowls and ladle soup over rice. Garnish with chopped fresh tomates and chopped fresh green onions.