Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 5

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.

Recipe by Southern Living January 2013

Gallery

Credit: Johnny Autry; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
30 mins
total:
2 hrs 5 mins
Yield:
Makes 11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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