What We Do

• Personal Chef

• Catering

• Cooking Classes

• Health and Wellness Consulting

  • Could not connect to Twitter

Hoppin’ John Soup

Posted December 29, 2009 by Chef Molly
A vegetarian soup version of the New Years Day traditional dish.

Posted in : Cuisines :
  • Prep Time :
    20 min
  • Cook Time :
    180 min
  • Ready Time :
    3 hour, 20 min


10 cups


  • 1 pound dried black-eyed peas
  • 1/4 cup olive oil oil
  • 1/4 teaspoon red chile flakes
  • 1 whole jalapeño, stemmed, seeded and finely chopped
  • 1 leaf bay
  • 1 pound collard greens, ribs removed, leaves roughly chopped
  • 2 tablespoons apple cider vinegar
  • pinch Kosher salt, to taste
  • pinch freshly ground pepper, to taste
  • 1/4 cup Chopped tomatoes and scallions, for garnish


Bring peas and 8 cups water to a boil in a 6-qt. Dutch oven. Reduce heat to medium-low and cook, skimming foam occasionally, until peas are tender, about 45 minutes.

Drain peas, reserving 1 cup cooking liquid along; set aside.

Heat oil in a 12-qt. pot over medium-high heat. Add chiles, garlic, jalapeños, carrot, onion, celery, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes.

Add reserved black-eyed peas, and reserved cooking liquid, along with collards and 12 cups vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour.

Stir in vinegar and season with salt and pepper.

Spoon rice into bowls and ladle soup over rice and add garnishes.

blog comments powered by Disqus
Get Adobe Flash playerPlugin by wpburn.com wordpress themes