Hoppin’ John Soup
A thick soup of black-eyed peas, diced ham and collard greens in chicken stock, partly blended and finished with apple cider vinegar.
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Ingredients
- 1 small onion chopped fairly small
- 1 cup celery chopped fairly small
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 3 cups ham diced; save the rind, if available
- 8 cups chicken stock
- 2 packages frozen black-eyed peas 16 ounces each
- 1/2 teaspoon dried thyme
- 1 bunch collard greens fresh, chopped
- 1 pinch red pepper flakes optional
- 1 tablespoon apple cider vinegar or more to taste
- ham flavor base optional; add if needed after tasting
Instructions
- In a large frying pan, sauté the onion and celery in the olive oil for about 5 minutes, until starting to soften. Add the garlic and cook about 2 minutes more.
- Add the ham and sauté over very low heat for 10 minutes.
- Transfer the mixture to a large soup pot. Add the chicken stock, frozen black-eyed peas, dried thyme and any saved ham rind. Cook at a very low simmer for 1 hour.
- Taste the soup. Add water and the optional ham flavor base if needed. Stir in the chopped collard greens and simmer for 1 hour more, or until the black-eyed peas are quite soft.
- Remove the ham rind. Use an immersion blender, food processor or hand masher to partially process about half the soup. Leave a mixture of broken and whole black-eyed peas, and do not overprocess.
- Add the red pepper flakes, if using, and the apple cider vinegar. Simmer 10 minutes more, then serve hot.
Notes
There is no rice in this soup. The listed time is a guide; cook until the peas are quite soft before blending. The optional ham base is not counted in the nutrition.
Nutrition
Serving: 1servingCalories: 251kcalCarbohydrates: 26.7gProtein: 19gFat: 7.7gSodium: 1292mgFiber: 8.1gSugar: 4g
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