📝 About This Recipe
A soulful reimagining of the classic Southern New Year's tradition, this Hoppin' John Soup is a bowl of pure comfort and heritage. This hearty dish transforms the traditional dry rice-and-pea plate into a rich, aromatic broth-based soup infused with smoky ham hock, the 'holy trinity' of Southern aromatics, and tender black-eyed peas. It is a celebration of Lowcountry flavors that promises a year of good fortune and belly-warming satisfaction in every spoonful.
🥗 Ingredients
The Flavor Base
- 1 large Smoked Ham Hock (high quality, meaty)
- 4 slices Bacon (thick-cut, diced)
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 2 stalks Celery (diced)
- 4 cloves Garlic (minced)
The Heart of the Soup
- 1 lb Black-Eyed Peas (dried, soaked overnight and drained)
- 6 cups Chicken Stock (low-sodium)
- 2 cups Water (filtered)
- 1 cup Long-Grain White Rice (rinsed well)
- 2 cups Collard Greens (stems removed, leaves chopped into ribbons)
Seasonings and Garnish
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 2 pieces Bay Leaves
- 1/4 teaspoon Cayenne Pepper (optional, for heat)
- to taste Kosher Salt and Black Pepper
- 1/2 cup Green Onions (thinly sliced for garnish)
- to taste Hot Sauce (vinegar-based, like Tabasco or Crystal)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, cook the diced bacon over medium heat until crispy and the fat has rendered completely.
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2
Remove the bacon bits with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pot.
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3
Add the onion, bell pepper, and celery (the 'Holy Trinity') to the pot. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Add the soaked and drained black-eyed peas, smoked ham hock, smoked paprika, thyme, bay leaves, and cayenne pepper. Stir to coat the peas in the aromatic fats.
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6
Pour in the chicken stock and water. Increase the heat to high and bring the liquid to a rolling boil.
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7
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 45-55 minutes. The peas should be tender but not mushy, and the ham hock should be starting to fall apart.
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8
While the soup simmers, cook the white rice separately according to package instructions. (Pro tip: Cooking rice separately prevents the soup from becoming too starchy or the rice from getting soggy).
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9
Carefully remove the ham hock from the pot. Place it on a cutting board, remove the skin and bone, and shred the meat. Return the meat to the soup.
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10
Stir in the chopped collard greens and simmer for an additional 10 minutes until the greens are tender and vibrant.
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11
Taste the broth. Depending on the saltiness of your ham hock and bacon, add salt and freshly cracked black pepper as needed.
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12
To serve, place a generous scoop of cooked rice in the bottom of each bowl. Ladle the hot soup and peas over the rice.
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13
Garnish with the reserved crispy bacon bits, sliced green onions, and a few dashes of your favorite vinegar-based hot sauce.
💡 Chef's Tips
If you forget to soak your peas overnight, use the 'quick soak' method: boil them for 2 minutes, then let them sit in the hot water for 1 hour before draining. For a deeper flavor, use a homemade smoked turkey stock instead of chicken stock. Don't over-salt early in the process; the ham hock and bacon release salt as they simmer, so always season at the very end. If you prefer a thicker soup, take one ladle of the peas and broth, blend it, and stir it back into the pot. Leftovers are even better the next day as the flavors meld, but store the rice separately so it doesn't absorb all the broth.
🍽️ Serving Suggestions
Warm, buttered skillet cornbread is the essential companion for mopping up the broth. A side of honey-glazed roasted sweet potatoes balances the smoky, salty profile of the soup. Pair with a crisp, cold Lager or a glass of sweet iced tea with plenty of lemon. A simple cucumber and red onion salad with a light vinaigrette provides a refreshing crunch. For an extra Southern touch, serve with a side of pickled okra or green tomatoes.