Hoppin’ John Soup
Posted December 29, 2009 by
Prep Time 20 min Cook Time 180 min Ready Time 3 hour, 20 min Servings: 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.