Hoppin' John Soup

Hoppin’ John, a classic Southern dish of black-eyed peas, rice, and smoked pork, is traditionally served on New Year’s Day. This culinary custom is rooted in a belief that eating these ingredients can bring good luck and prosperity in the coming year. Black-eyed peas, resembling coins, symbolize wealth, while the leafy greens, often collard greens or turnip greens, represent paper money. The pork, a symbol of progress, is thought to signify forward movement. Because we're a soup-loving household, I've turned the traditional dish into a comforting soup and have spiced things up with my handcrafted Born on the Bayou spice blend. Each spoonful of this hearty soup is a taste of tradition and a wish for a prosperous New Year.

Hoppin' John Soup

Hoppin' John Soup

Makes 8-10 servings

Ingredients:

• 1 lb. dried black-eyed peas

• 1 smoked ham bone or two hocks

• 1 tablespoon Born on the Bayou

• 1/2 cup cooked ham, diced

• 2 cloves garlic, finely chopped

• 1 Serrano or jalapeño chile, stemmed, seeded, and finely chopped

• 1 large carrot, finely chopped

• 1 large onion, finely chopped

• 1 rib celery, finely chopped

• 1 lb. collard greens, ribs removed, leaves roughly chopped

• 2 tbsp. apple cider vinegar

• Kosher salt to taste

• 5 cups cooked long-grain white rice

• Diced tomatoes and sliced scallions or parsley, for garnish (optional)

Stovetop Instructions: Add black-eyed peas, ham bone, Born on the Bayou, diced ham, garlic, chile, carrot, onion, and celery to a large pot or Dutch oven, along with 8 cups chicken broth and 4 cups water. Bring to a boil, then reduce heat and simmer about 2 hours, until black-eye peas are just tender. Add collard greens and continue to simmer until collards are tender, about 45 minutes. Stir in vinegar and season with kosher salt to taste. To serve, spoon rice into large bowls and ladle soup over rice. Garnish with diced tomatoes and sliced scallions or parsley, if desired.

Instant Pot Instructions: Add black-eyed peas, ham bone, Born on the Bayou, diced ham, garlic, chile, carrot, onion, and celery to Instant Pot, along with 8 cups chicken broth and 4 cups water. Close lid and pressure cook on high for 45 minutes. Manually release pressure, open lid, and add collard greens. Simmer uncovered until collards are tender, about 45 minutes. Stir in vinegar and season with kosher salt to taste. To serve, spoon rice into large bowls and ladle soup over rice. Garnish with diced tomatoes and sliced scallions or parsley, if desired.