Hoppin’ John Soup

Name: Hoppin’ John Soup
Prep time: PT0D0H0M
Cook time: PT0D2H30M
Total time: PT0D2H30M
Yield: 8–10
Ingredients: 1 lb. dried black-eyed peas; 1 smoked ham bone or 2 ham hocks; ¼ cup vegetable oil; ½ cup finely chopped cooked ham; ¼ tsp. crushed red chile flakes; 2 garlic cloves, finely chopped; 1 bay leaf; 1 large carrot, finely chopped; 1 celery stalk, finely chopped; 1 jalapeño, stemmed, seeded, and finely chopped; 1 large onion, finely chopped; 1 lb. collard greens, ribs removed and leaves coarsely chopped; 2 Tbsp. apple cider vinegar; Kosher salt and freshly ground black pepper; 5 cups cooked long-grain white rice, for serving; Chopped tomatoes and scallions, for serving

This humble, brothy dish of black-eyed peas and rice makes good use of leftover ham scraps.

Serves
8–10
Time
2 hours 30 minutes

PHOTO: MURRAY HALL • FOOD STYLING: THU BUSER

By Hunter Lewis

Updated on December 24, 2024

“My favorite way to use up leftover ham has got to be hoppin’ John, a humble dish of black-eyed peas and rice, sometimes served with collard greens, that’s typically eaten on New Year’s Day and is said to bring good luck. There’s no consensus on how this specialty—adored in much of the South—got its name, but the food is likely a descendant of similar Afro-Caribbean dishes that make use of field peas or other legumes. Most recipes I’ve seen call for flavoring the rice and peas with bacon or fatback, but I’m fonder of using a leftover ham bone and ham scraps to make a more souplike, all-in-one version that can be ladled over rice. I can’t think of a more comforting antidote to all those holiday feasts.” —Hunter Lewis, Food & Wine editor-in-chief and former SAVEUR kitchen director

Featured in “The Wonders of Ham” by Dana Bowen in the December 2009 issue.

Ingredients

1 lb. dried black-eyed peas
1 smoked ham bone or 2 ham hocks
¼ cup vegetable oil
½ cup finely chopped cooked ham
¼ tsp. crushed red chile flakes
2 garlic cloves, finely chopped
1 bay leaf
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 large onion, finely chopped
1 lb. collard greens, ribs removed and leaves coarsely chopped
2 Tbsp. apple cider vinegar
Kosher salt and freshly ground black pepper
5 cups cooked long-grain white rice, for serving
Chopped tomatoes and scallions, for serving

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Instructions

Step 1

To a large heavy pot, add the peas, ham bone, and 8 cups of water and bring to a boil. Turn the heat to medium-low and simmer, skimming off foam occasionally, until the peas are tender, about 45 minutes. Reserve 1 cup of the cooking liquid, then drain the peas and ham bone. Set aside. Rinse the pot and return it to the stove.

Step 2

Turn the heat to medium-high and add the oil to the pot. When it’s hot and shimmering, add the ham, chile flakes, garlic, bay leaf, carrot, celery, jalapeño, and onion and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the collards, black-eyed peas, ham bone, the reserved cooking liquid, and 12 cups of water, then bring to a boil. Turn the heat to medium-low and simmer until the collards are tender, about 1 hour.

Step 3

Stir in the vinegar and season to taste with salt and black pepper. Spoon the rice into bowls and ladle the soup over the rice. Top with the tomatoes and scallions and serve.

To a large heavy pot, add the peas, ham bone, and 8 cups of water and bring to a boil. Turn the heat to medium-low and simmer, skimming off foam occasionally, until the peas are tender, about 45 minutes. Reserve 1 cup of the cooking liquid, then drain the peas and ham bone. Set aside. Rinse the pot and return it to the stove.
Turn the heat to medium-high and add the oil to the pot. When it’s hot and shimmering, add the ham, chile flakes, garlic, bay leaf, carrot, celery, jalapeño, and onion and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the collards, black-eyed peas, ham bone, the reserved cooking liquid, and 12 cups of water, then bring to a boil. Turn the heat to medium-low and simmer until the collards are tender, about 1 hour.
Stir in the vinegar and season to taste with salt and black pepper. Spoon the rice into bowls and ladle the soup over the rice. Top with the tomatoes and scallions and serve.