New Year Soup

This is my variation on Hoppin’ John, a traditional stew/soup served on New Year’s Day and beyond for good luck. It incorporates several Southern and other customs, which you can read about here.
  • 32 oz chicken stock or broth
  • 2 cups chopped or diced cooked ham (plus leftover bone, if available)
  • About 4 cups fresh greens of your choice, chopped as desired
  • 1 sweet onion, diced
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can diced tomatoes
  • 1 15 oz can black-eyed peas, drained and rinsed
  • 1 1/2 cups uncooked brown (or black) rice*
  • 2 tbsp apple cider vinegar
  • 2 tbsp white sugar
  • 1-2 tbsp Worcestershire sauce
  • 1 tbsp minced garlic or garlic paste
  • Salt and black pepper to taste
  • Dash of red pepper flakes (optional)
Place all ingredients in large slow cooker or stove pot. Cook on low 6-8 hours in slow cooker or medium-low 45-60 minutes on stove top. Remove ham bone (if used). Top with a splash of hot sauce, if desired. It is almost required that you serve this soup with cornbread.
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*(For this batch, I used white rice, which thickened the soup more than intended. With brown or black rice, the consistency should be just right.)
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