Print

Hoppin’ John Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 15 reviews

Hoppin’ John Soup is a warm and comforting Southern-inspired dish perfect for chilly evenings or festive gatherings. This hearty soup combines tender black-eyed peas and fluffy long-grain rice simmered in a flavorful broth enriched with smoked ham hock and aromatic spices. Each spoonful delivers a delightful mix of smokiness, spice, and wholesome textures, evoking the nostalgic essence of Southern hospitality and wholesome home cooking.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 6
  • Category: Main
  • Method: Stovetop
  • Cuisine: Southern

Ingredients

Main Ingredients

  • 1 cup dried black-eyed peas
  • 1 cup long-grain rice (jasmine or basmati)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 smoked ham hock
  • 4 cups low-sodium vegetable broth
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 2 bay leaves
  • 2 green onions, sliced (for garnish)
  • 2 tbsp olive oil

Instructions

  1. Prepare Black-Eyed Peas: Rinse the dried black-eyed peas under cold water after soaking (soaking not specifically mentioned but implied for rinsing); set aside to drain.
  2. Sauté Aromatics: In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  3. Add Ham Hock and Spices: Stir in the smoked ham hock and cayenne pepper. Sauté together for about 2 minutes to release flavors.
  4. Add Broth and Simmer: Pour in the 4 cups of low-sodium vegetable broth, add the rinsed black-eyed peas and bay leaves. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Simmer Peas: Cover the pot and let the soup simmer gently for about 45 minutes, stirring occasionally until the black-eyed peas are tender but not mushy.
  6. Finish Soup: Remove the bay leaves and ham hock from the pot. If desired, shred any meat from the ham hock and return it to the soup. Stir in the cooked long-grain rice just before serving.
  7. Serve: Ladle the hot soup into bowls and garnish with sliced green onions for a fresh, crisp topping.

Notes

  • For best results, soak the black-eyed peas overnight before cooking to reduce overall cooking time and improve texture.
  • Adjust cayenne pepper to your preferred spice level or omit for a milder soup.
  • Using smoked ham hock adds authentic smoky flavor, but you can substitute with smoked turkey or bacon for variations.
  • Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
  • Use jasmine rice for a more floral aroma or basmati for a nuttier flavor.

Find it online: https://zaracooking.com/hoppin-john-soup-recipe/