Happy February, everyone! It’s Chef Moe Marsh here with a perfect soup for cold and wintery weather. Here is a soup that will not only bring you good luck but a fill your belly, as well: Hoppin’ John soup!
I absolutely love making this soup for friends and family and also coworker here at Stevenson Ridge. It reminds me of my grandmother and wintertime after the first of the year. I hope y’all will like it and have it make good memories of your own someday.
Cheers, everyone, and remember to stay hungry and cook with a smile.
- 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
- Cornbread Croutons
- Flat-leaf parsley leaves
How to Make It
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.
Sauté ham and next 7 ingredients in hot oil in Dutch oven over medium-high heat for 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, for 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf.
Serve over rice with cornbread croutons and parsley.