Hoppin’ John is a southern tradition for New Years Day eats and we usually try to have some in our house every year, for good luck. Sometimes we have it pretty traditionally with rice, sometimes over cornbread and sometimes as soup. This year, we went the soup route and it turned out fabulous.
I usually never use a recipe for Hoppin’ John but this year I did actually take the time to write down what I did so that I could remember how I prepared it. Hope you enjoy this years soup version …
- 1 Tbsp olive oil
- 4 oz pancetta, diced
- 1/3 cup white onions, diced
- 1 garlic clove, minced
- 3-4 cups veggie broth
- 16 oz bag of frozen collard greens
- 16 oz bag of dried black eyed peas
- 15 oz can of Ro-Tel (diced tomatoes & chilies)
- 1 large bay leaf or two small leaves
- 1 tsp all purpose seasoning
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/2 tsp paprika
- 1/2 tsp chili powder
- Sort & rinse black eyed peas.
- Saute pancetta and onions in olive oil on medium high heat in a stock pot for 3-5 minutes.
- Add garlic and sauté another minute or two.
- Add dried black eyed peas, frozen collard greens, Ro-Tel, and veggie broth to sauté mixture.
- Mix well and bring to a boil.
- Stir in bay leaf, turn down heat to simmer and add a lid.
- Slightly tilt the lid so liquid can evaporate.
- Allow to simmer at least for two hours, stirring infrequently.
- Remove bay leaf & then remove a cup of the soup mixture to puree in a blender.
- Return pureed mixture back to original pot.
- Stir in spices.
- Replace lid, slightly tilted, and allow to slowly simmer at least 30 minutes to an hour.
- During this last hour is when I usually make a simple cornbread to serve alongside.
- Ready to serve when you're ready to eat.
Add some homemade cornbread and you’ve got a full meal. This year I made Mark Bittman’s Good Old Fashioned Corn Bread and it went very well with the soup. It was a very humble, simple bread that allowed the soup to be the star of the show.
Happy New Years!