This recipe comes from Kalyn’s Kitchen, and is a Southern dish eaten around the New Year, to bring good luck. If taste means anything, this should be an extremely good year for me! I subbed smoked turkey for the ham, and used baby spinach leaves for the greens. Boy was it ever good. Enjoy!
Hoppin’ John soup
1 onion, chopped
1 cup celery, chopped
1 tablespoon olive oil
1 teaspoon minced garlic
2 cups diced smoked turkey
8 cups broth
2 15-ounce cans black-eyed peas, drained and rinsed
1/2 teaspoon dried thyme
1 12-ounce bag baby spinach leaves
pinch red pepper flakes (optional)
2 teaspoons cider vinegar
In a large skillet, saute the onion and celery in olive oil for about 5 minutes, til it starts to soften. Add garlic and saute 2 minutes more, then add the smoked turkey and saute over low heat for 10 minutes. Transfer mixture to a large soup pot, add the chicken stock, black eyed peas, and thyme, and cook at a simmer for one hour.
After the hour, taste for flavoring. Add the spinach, stir into the soup, and simmer about another hour, until the black-eyed peas are quite soft. Use an immersion blender or hand masher to partially process about half the soup. It will be a mixture of broken and unbroken peas, with some thickening of the soup from the pureeing. Add red pepper flakes and vinegar and simmer 10 minutes more. Serve hot. Makes 8 servings.