Hoppin' John Soup (Black-Eyed Peas and Rice)

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READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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