Hoppin' John Soup

Submitted by KathyP53

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

 

• Ready In: 2hrs 30mins
• Ingredients: 15
• 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.