Hoppin' John Soup (Black-Eyed Peas And Rice)

Name: Hoppin' John Soup (Black-Eyed Peas And Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 tablespoons olive oil; 1/2 tablespoon butter; 3/4 onion, chopped; 1/2 garlic clove, finely chopped; 1 3/4 cups dried black-eyed peas; 3/4 teaspoon thyme or 1/4 teaspoon dried thyme; 11 cups chicken broth; 3 cups water; 1 cup rice; 4 slices bacon, diced; 1/2 cup celery, chopped; 2 (8 ounce) cans carrots, sliced; 1 (28 ounce) can stewed tomatoes, chopped; 1/4 teaspoon Tabasco sauce; cumin, to taste; 1 -2 teaspoon sugar; 1 teaspoon salt; 3/4 teaspoon pepper; 1/2 lb crumbled sausage (cooked) or 1/2 lb diced pork (cooked)

Servings: persons

1 1/3 tablespoons olive oil
1/2 tablespoon butter
3/4 onion, chopped
1/2 garlic clove, finely chopped
1 3/4 cups dried black-eyed peas
3/4 teaspoon thyme or 1/4 teaspoon dried thyme
11 cups chicken broth
3 cups water
1 cup rice
4 slices bacon, diced
1/2 cup celery, chopped
2 (8 ounce) cans carrots, sliced
1 (28 ounce) can stewed tomatoes, chopped
1/4 teaspoon Tabasco sauce
cumin, to taste
1 -2 teaspoon sugar
1 teaspoon salt
3/4 teaspoon pepper
1/2 lb crumbled sausage (cooked) or 1/2 lb diced pork (cooked)

1
In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
2
Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
3
Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
4
Add the water and bring to a boil.
5
Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
6
In a seperate pot, cook rice according to package directions.
7
Fry bacon, then add the celery and saute until it's clear.
8
When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
9
Bring to a boil, and taste for seasoning.
10
At this point it isn't necessary to continue cooking, but you can cook longer if desired.
11
Serve with cornbread.

1851

kcal

Calories

Fat

Carbs

242

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/3 tablespoons olive oil, 1/2 tablespoon butter, 3/4 onion, chopped, 1/2 garlic clove, finely chopped, and more.

Yes, Hoppin' John Soup (Black-Eyed Peas And Rice) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!