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Soup of the Day: Hoppin’ John Soup

from Chef Moe

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.

Ingredients

  • 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.