Hoppin John Soup (Blackeyed Peas and Rice)
Try this Hoppin John Soup (Blackeyed Peas and Rice) recipe, or contribute your own. "Chicken" and "Soups" are two of the tags cooks chose for Hoppin John Soup (Blackeyed Peas and Rice).
"This was a nice soup. I had left over honey baked ham that I used the bone to flavor the broth plus added some ham pieces. He family liked and it was easy to prepare. "- scmcooks
8 people want to try | 22 have favorited
Hoppin John Soup (Blackeyed Peas and Rice) Preparation
This recipe comes from Bert Greenes "Greene on Grains" which is an excellent cookbook. I cooked it last night and I thought it was pretty tasty. The recipe called for a ham bone but I didnt have one. I did have some ham hocks so I used them instead. 1. Heat oil and butter in a soup pot. Add onion and saute for 1 minute. Add garlic. Saute for 5 minutes. 2. Add peas, stock, water, thyme, bay leaf and ham hocks. Bring to a boil. Lower heat to simmer and cook, partially covered, for 1 hour. 3. Grate lemon rind for 1 tsp lemon rind. Juice lemon and reserve. 4. Add brown rice. Simmer, partially covered, for another 45 minutes or until beans and rice are tender. If soup gets too thick, add a little more stock or water. 5. Remove ham hocks from soup and cut any meat off bones. Chop meat and return to soup. 5. Add lemon juice, lemon rind, salt and pepper. Adjust seasonings. Simmer for 5 minutes. 6. Sprinkle with chives and serve. Serves 6-8. SEB1@DRMAIL.DR.ATT.COM (SHARON BADIAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Hoppin John Soup (Blackeyed Peas and Rice) Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven