Hopping John Soup

Hopping John Soup contains black eyed peas, ham and collard greens. This is my favorite dish for good luck in the new year.

Make pinhopping john soup later!

For years I have been making this delicious hopping john soup For good luck in the new year, and if you are willing to eat some carbs to get lucky, I highly recommend this soup! It has all the good luck properties of a traditional dish I have Hopping John It’s made on New Year’s Day, but if you want to start your luck, make it early.

If you’re unfamiliar with hopping johns, it’s eaten throughout the southern United States on New Year’s Eve or New Year’s Day. .

I turned the cowpea, ham and collard greens ingredients of Hopping John into a soup a few years ago. Since then, this recipe is what I’ve been making for New Year’s Good Luck and I’m picking my friday favorite picks for the last friday of 2022 so if you make it and good luck I hope you get a hold of it. Happy New Year everyone!

What are the ingredients needed for this recipe?

What is the symbolism of Hopping John’s ingredients?

There are many variations of Hopping John’s recipe, but they all include ham, black-eyed peas, and collard greens. The peas represent the coins, and the collard greens represent the dollar bills that represent new year’s fortune.

What are the Black Eyed Peas?

Black-eyed beans are legumes that are grown all over the world. Click here for details About this delicious ingredient, sometimes called black-eyed beans.In the United States, it is often made as a Southern dish. Hopping John.

How can I reduce the carbs in Hopping John Soup?

If you want to get lucky but don’t want to eat too many carbs, you can make this soup with more ham and collards and less cowpea.

Want more Black-Eyed Peas ideas?

For even more luck, check out all the Lucky Black Eyed Peas recipes on our blog.or check out Slow Cooker and Instant Pot Cowpea Recipe on my slow cooker or pressure cooker A site for more lucky food ideas to celebrate the New Year!

How to make hopping john soup:

(Scroll down for the full printable recipe with nutritional information.)

Chop the onion and celery and sauté until soft, adding the garlic in the last few minutes. Chop the ham while the onions are frying. (If your ham has skin, save it and add it to the soup for extra flavor.)
After the onion/celery/garlic are mixed, add the chopped ham and sauté over low heat for about 10 minutes.
In a large soup pot, combine the ham/onion/celery/garlic mixture, chicken stock (or if you have homemade ham stock, definitely use it in this recipe), cowpeas, dried thyme, and ham if desired. Add skin. have them Simmer this over low heat for about an hour. (The picture is double the amount of soup.)
While the soup is boiling, cut off the thick cores from the collard greens and chop coarsely.
After the soup has been simmered for 1 hour, taste and add some broth ham flavor base (affiliate link) If necessary, add a little water if the soup is too thick.
Add the chopped collard greens to the broth and simmer for about an additional hour. When the cowpeas are to your desired tenderness, remove the ham skin and partially puree the broth in an immersion blender.
Add the red pepper flakes and vinegar, and simmer for an additional 10 minutes (or longer, sometimes up to an hour longer at this point).
Please enjoy it hot. Enjoy your good luck.

New Year’s Black Eyed Peas:

material

1 onion (very small chopped)

1 cup celery, finely chopped

Olive oil 1T

1 teaspoon minced garlic

3 cups diced ham (reserve by cutting the ham skin; you can use less ham if you prefer)

8 cups homemade chicken stock (see note)

2 16 oz. A package of frozen cowpeas (see note)

1/2 teaspoon dried thyme

1 bunch fresh collard greens, chopped (see note)

A pinch of red pepper flakes (optional)

1 teaspoon or more of apple cider vinegar

Optional: Ham flavored base

instructions

In a large frying pan, sauté the onion and celery in the olive oil for 5 minutes, until softened. Add garlic and cook for another 2 minutes.
Then add the ham and sauté over very low heat for 10 minutes. (Do not omit this step, as the ham flavor is condensed into the vegetables.)
Transfer mixture to a large soup pot, add chicken stock, black-eyed peas, dried thyme, and possibly ham skins and cook over very low heat for 1 hour.
After the soup has been simmering for 1 hour, season to taste. Add water and ham flavor base if desired. (Depending on the ham, I always add a little at a time. At this point I added about 2 cups of water to the soup.)
Add the chopped collard greens, stir into the broth, and simmer for an additional hour or until the cowpeas are fairly tender.
When the cowpeas are to your desired tenderness, remove the skin from the ham and use an immersion blender, food processor, or hand masher to partially process about half of the broth. You need a mixture of broken and unbroken peas with some thickening of the broth from the pureing process.
Add the red pepper flakes and vinegar and simmer for an additional 10 minutes (or you can simmer for an hour or more at this point).
while it’s hot.

Nutrition Facts Table:

yield:

Serving size:

1

Amount Per Serving:
calorie: 342Total Fat: 9gsaturated fat: 2gUnsaturated fat: 5gcholesterol: 50mgsodium: 1023mgcarbohydrates: 28.5gfiber: 9gsugar: 9gprotein: 31g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
Black eyed peas aren’t low in carbs, but if you want to reduce the carbs in your soup, use more ham, celery, and collard greens in proportion to your other ingredients. , if you’re strictly carb-restricted, you need to pass up the black-eyed pea good luck! To do.

Find more recipes like this:
Find more recipes like this with our soup recipes. Use our diet type index to find more recipes for your specific meal plan.I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokAlso on youtube To see all the good recipes I’m sharing there.