Hoppin' John Soup

Photo: Johnny Autry; Styling: Caroline M. Cunningham
Bestow good luck on New Year's Day with bowls of Hoppin' John Soup. Smoky flavor shoots through this good-for-you soup of peas and collards.

Yield:

Makes 11 cups

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 2 Hours, 5 Minutes

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
Flat-leaf parsley leaves

Preparation

1. 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.

2. Sauté ham and next 7 ingredients in hot oil in Dutch oven 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 with Cornbread Croutons and parsley.

Note:

January 2013