Hoppin John SoupFrom windy1950 3 years ago
- 1 (16 oz) bag dried black eye peas shopping list
- 4 qts water, divided shopping list
- 1 Tbsp salt shopping list
- cooking oil shopping list
- 1 large onion, medium dice shopping list
- 3 stalks celery w/leaves, medium dice shopping list
- 1 lb clip-top carrots, medium dice shopping list
- 2 cloves garlic, minced shopping list
- 1 lb turkey ham, medium dice shopping list
- 2 tsps chicken soup base, to taste (optional) shopping list
- 1 cup uncooked extra long grain white or brown rice shopping list
- salt and ground black pepper, to taste shopping list
How to make it
- 1. Sort and rinse peas; put into stock pot with 2 quarts of water and 1 Tablespoon salt. Let soak for at least 6 hours, or overnight if convenient. When ready to cook, drain the salt water from the peas and add 2 quarts of fresh water. Place on the burner over medium heat and bring to a boil. Cover with a vented lid and reduce to simmer. Do NOT resalt at this point. Let simmer for an hour or so, until the peas are tender.
- 2. Meanwhile, add a couple Tablespoons of cooking oil to a large skillet and heat until shimmering. Add the onion, celery and carrots and saute over medium heat, stirring occasionally until crisp tender and lightly caramelized. Then stir in the garlic and continue to saute until the garlic gives off its fragrance. Stir the skillet contents into the stock pot with the cooked peas.
- 3. Add a bit more oil to the skillet and bring back up to heat. Add the ham and saute over medium heat until lightly browned. Now add this to the stock pot and stir in the rice. If you are using white rice, cook for another 15 minutes; if using brown rice, cook for another 45 minutes. Add more water if necessary, and the chicken soup base if desired. Salt and pepper, only to taste.
- NOTE: For another bit of interest, sub out a 1/4 cup of the brown rice for the same amount of WILD RICE. Cooking time is the same for both rices.