Best 7 Hoppin John Soup Recipes

QUICK HOPPIN' JOHN SOUP

Steps:

• Crumble sausage into a skillet over medium heat and cook until evenly brown.
• 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.

BLACK EYE PEA "HOPPIN JOHN" SOUP FOR NEW YEARS

Steps:

• 1. The night before... Put smoked ham hocks in the crock pot with 3 cups of water. Simmer over night.
• 2. The night before..... Rinse the black eye peas and put in a saucepan, covered with water. Bring to a boil. Cover and let sit for one hour.Drain,and rinse two tines. Put in a bowl covered with fresh cold water. Put in refrigerator over night.
• 3. Next morning: strain the pork hocks,and the liquid, into a bowl. Pick out, the pork hock meat,bones,and skin and put on a plate to cool. Now strain the liquid again, put the clear liquid back into the crock pot. and add the drained black eye peas. Cook on high.
• 4. When the hocks are cool enough , pick off all the meat. Throw all scraps away, and put the meat back into the crock pot. Cover. Cook the rice. Set aside.
• 5. Scrape and slice the carrots into coins,chop the onion, and put into the crock pot. Cook on high till the carrots are done.
• 6. When the carrots are done add the cooked rice, and the cut up canned spinach. Add more chicken broth if needed. Simmer til serving time.
• 7. Instead of canned spinach you can use fresh cut up collard greens,or fresh spinach. Serve with hot sauce, and home made corn bread, for a delicious meal. Or at half timefor your foot ball friends! Happy New Year ! ....12/17/11

HOPPIN' JOHN SOUP

Steps:

• In a large preheated soup pot, add 1/4 C of the olive oil. Once it is shimmering, add ham pieces and cook until nicely browned. Remove ham to a paper-towel lined plate. Pour off any excess oil. Add remaining 1/4 C of olive oil to the soup pot. Add celery, carrots, onion and garlic. Add a spritz of salt and cracked black pepper. Sauté until vegetables take on some color. Lower heat if things are browning too fast. You want a deep dark color on the bottom of the pan. Once the vegetables release their moisture, continue cooking until the liquid evaporates. Add cider vinegar to the vegetables and cook until it has almost completely evaporated. Add thyme, bay leaves, cloves, red pepper flakes and peas. Add stock, ham pieces and mix well. Bring soup to a boil. Reduce heat and simmer until beans are tender. Just prior to service, portion a 1/4 C of cooked rice into each bowl and ladle hot soup over the top. Garnish with fresh parsley. There should be no need for additional salt as the ham is salty enough for the whole pot. Brent keeps the rice and soup separate. And, this will taste better after an overnight rest.

HOPPIN JOHN SOUP

Steps:

• Trim ham, if necessary. Fry 1-2 tbs of the ham fat or bacon in olive oil with garlic for about 1 minute. Add onion, carrots, and celery, and saute for about 5 minutes. Add beans, 4 cups water, and spices (don't add salt here.) Simmer for 40 minutes. Add ham, tomatoes plus 2 cups water (use the can to measure), and Rice-a-Roni with seasonings. Simmer another 30 minutes. Add in kale, (and 1 tsp salt here if you wish) and cook another 5-10 minutes, until kale is to your liking. Serve up with cornbread for a great meal!

HOPPIN' JOHN SOUP

Steps:

• 1. 1. Bring peas, turkey wings, and 6 cups water to a boil in a large boiler (I prefer a large cast iron skillet). Cover, reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming any foam from surface. Drain peas, reserving 1 1/4 cups liquid. Remove turkey meat from bones. Chop meat.
• 2. Saute ham and next 7 ingredients in hot oil in a larger boiler over medium-high heat 10 minutes or until vegetables are tender. Add peas, reserved 1 1/4 cups liquid, turkey meat, collards, hot sauce, and 6 cups water. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf. Serve over rice (I prefer regular white rice) and enjoy!

HOPPIN’ JOHN SOUP

Steps:

• 1. 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, jalapeños, 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 collards and 12 cups 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. Spoon rice into bowls and ladle soup over rice and add garnishes.

HOPPIN JOHN SOUP

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.