Hoppin’ John Soup

Our family rings in the New Year every January 1 with a garden-to-table Hoppin’ John Soup. This soup combines pork, black-eyed peas, and greens - everything you need for luck, health, and wealth in the new year - and it’s all in one bowl! Plus this soup is light and veggie-packed, so it’s the perfect food when you’re ready to start fresh in the new year.

Add whatever greens you have on hand and as many as you want to add to the soup.

Serve with cornbread for added luck!

Serves 4-6

INGREDIENTS

• 8 cups chicken broth

• 12 oz. andouille sausage, cut into bite-sized pieces

• 5 ribs celery, chopped

• 2 green bell pepper, chopped

• 1 large onion, chopped

• 1 fresh bay leaf

• 1 large sweet potato, peeled and diced

• Kale, collard greens, swiss chard, or mustard greens - chopped very small

• 1/3 cup Frank’s Sauce

• 1 pound frozen black-eyed peas

• 1 28-ounce can petite tomatoes

• Rice for serving

• Cornbread for serving

DIRECTIONS

In a large soup pot, cook sausage slices until brown and crispy. Add onion, bell pepper, and celery. Cook until soft (about 8-10 min). Add chicken broth, bay leaf, sweet potato, black-eyed peas, and tomatoes. Bring to a boil. Reduce heat and simmer until potatoes and black-eyed peas are soft. Remove bay leaf. Add in chopped greens, cook for about 3 minutes until tender. Stir in Frank’s sauce. Serve over rice.