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 cup 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.
*(For this batch, I used 1 1/2 cups white rice, which thickened the soup more than intended. With 1 cup brown or black rice, the consistency should be just right.)
Reblogged this on The Tony Burgess Blog and commented:
A great winter soup that keeps the new year going!
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