Soup of the Day: Hoppin’ John Soup

from Chef Moe

Happy February, everyone! It’s Chef Moe Marsh here with a perfect soup for cold and wintery weather. Here is a  soup that will not only bring you good luck but a fill your belly, as well: Hoppin’ John soup!

I absolutely love making this soup for friends and family and also coworker here at Stevenson Ridge. It reminds me of my grandmother and wintertime after the first of the year. I hope y’all will like it and have it make good memories of your own someday.

Cheers, everyone, and remember to stay hungry and cook with a smile.

Ingredients

  • 1/2 (16-oz.) package dried black-eyed peas, rinsed and sorted
  • 2 pounds smoked turkey wings
  • 1/3 cup finely chopped country ham
  • 1/4 teaspoon dried crushed red pepper
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 2 carrots, cut into 1-inch pieces
  • 1 celery rib, diced
  • 1 large sweet onion, diced
  • 1 bay leaf
  • 2 tablespoons canola oil
  • 1/2 (16-oz.) package fresh collard greens, trimmed and finely chopped
  • 1 tablespoon hot sauce
  • 1 tablespoon apple cider vinegar
  • Hot cooked brown rice
  • Cornbread Croutons
  • Flat-leaf parsley leaves

How to Make It

Bring peas, turkey wings, and 6 cups water to a boil in a large Dutch oven. 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.

Sauté ham and next 7 ingredients in hot oil in Dutch oven over medium-high heat for 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, for 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf.

Serve over rice with cornbread croutons and parsley.

About Author

Related posts

Leave a Comment