Ginas Hoppin John Soup Recipes

HOPPIN JOHN SOUP

Steps:

• Trim ham, if necessary. Fry 1-2 tbs of the ham fat or bacon in olive oil with garlic for about 1 minute. Add onion, carrots, and celery, and saute for about 5 minutes. Add beans, 4 cups water, and spices (don't add salt here.) Simmer for 40 minutes. Add ham, tomatoes plus 2 cups water (use the can to measure), and Rice-a-Roni with seasonings. Simmer another 30 minutes. Add in kale, (and 1 tsp salt here if you wish) and cook another 5-10 minutes, until kale is to your liking. Serve up with cornbread for a great meal!

QUICK HOPPIN' JOHN SOUP

Steps:

• Crumble sausage into a skillet over medium heat and cook until evenly brown.
• In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

HOPPIN JOHN SOUP

Steps:

• In a soup pot, heat oil over medium-high heat. Add onion and cook until translucent. Add keilbasa,peas, beans, rice, broth, and seasoning. Stir well to blend and heat. Mash beans slightly to help thicken soup. Serve when hot.
• This works well served with corn bread and a salad.

HOPPIN' JOHN SOUP

Steps:

• Cook sausage, drain and crumble.
• Place sausage in a large saucepan along with all other ingredients EXCEPT black-eyed peas.
• Bring to a boil and let simmer about 25 minutes until rice is done.
• Add drained peas and cook 15 more minutes.
• Serve with your favorite cornbread. Warmed leftovers are delicious!

GINA'S HOPPIN' JOHN SOUP

Steps:

• Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.
• Heat the olive oil in a large, heavy pot over medium-high heat. When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes. Sprinkle in the red-pepper flakes, and season with salt and pepper. Add the collard greens, and sauté until they begin to soften.
• Pour in the chicken broth, the bay leaf, the black-eyed peas, and the can of tomatoes with their juices. Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce.
• Spoon into bowls, and sprinkle each bowl with Parmesan cheese.