Recipes

My Hoppin' John

Name: My Hoppin' John
Prep time: 30 min
Cook time: 50 min
Total time: 90 min
Ingredients: 1 tablespoon olive oil; 1 large meaty ham bone; 1.5 cups chopped onion; 3 stalks celery, chopped; 2 cloves garlic, minced; 3 (15 ounce) cans black-eyed peas, rinsed and drained; 2 cups water; 1.25 cups chicken broth, or more as needed; 1 cup dry white wine; 1 cup chopped ham; 2 bay leaves; 0.25 teaspoon dried thyme; salt and pepper to taste; 2 cups uncooked white rice; 4 cups water

4.6

(57)

48 Reviews

5 Photos

More stew than soup, it's a classic New Year's Day meal! I couldn't find a recipe that had everything I liked, so I took 4 different ones and combined parts to make it all my own. Served it to friends this New Year's Day with fresh baked bread and they all loved it (even the kids)! I used the ham bone and scrap ham from the left-over Christmas ham.

Recipe by KDA949

Published on April 3, 2019

5

Prep Time:

30 mins

Cook Time:

50 mins

Additional Time:

10 mins

Total Time:

1 hrs 30 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 large meaty ham bone
1 ½ cups chopped onion
3 stalks celery, chopped
2 cloves garlic, minced
3 (15 ounce) cans black-eyed peas, rinsed and drained
2 cups water
1 ¼ cups chicken broth, or more as needed
1 cup dry white wine
1 cup chopped ham
2 bay leaves
¼ teaspoon dried thyme
salt and pepper to taste
2 cups uncooked white rice
4 cups water

Directions

Heat the olive oil in a large Dutch oven or soup pot over medium-high heat and brown the ham bone on all sides, about 15 minutes. Reduce heat to medium and stir in the onion, celery, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. Add the black-eyed peas, 2 cups of water, chicken broth, wine, ham, bay leaves, thyme, salt, and pepper; stir. Bring the mixture to a boil. Reduce heat and simmer until the mixture is thickened and the flavors have blended, 30 to 60 minutes. Add more chicken stock if the mixture is too thick.
About 30 minutes before serving, bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let the rice stand covered for about 10 minutes to absorb steam.
Remove the ham bone from the soup, cutting any extra ham off the bone and returning it to the pot. Discard the bone. Stir the cooked rice into the black-eyed pea mixture until well combined and serve.

Nutrition Facts (per serving)

400	Calories
6g	Fat
65g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 400
% Daily Value *
Total Fat 6g	8%
Saturated Fat 2g	9%
Cholesterol 9mg	3%
Sodium 709mg	31%
Total Carbohydrate 65g	24%
Dietary Fiber 7g	23%
Total Sugars 2g
Protein 15g
Vitamin C 13mg	66%
Calcium 70mg	5%
Iron 4mg	20%
Potassium 482mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.