Hoppin' John Soup (Black-Eyed Peas and Rice) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread. 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) |
Directions:
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.
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