Hoppin’ John Soup


When Mary asked me to do a post in preparation for New Year’s Day, I immediately responded, “I’ll make Hoppin John!”.  Why did I say that?  I know it’s a tradition, but why?  Turns out,  according to tradition (Southern, mostly) you want to eat as many peas as possible on New Year’s Day to bring you prosperity.  I’m in!

frozen black-eyed peas

There are a few more reasons this recipe is perfect for today:  I need to use up the left-over ham from Chistmas Eve (yes, there were left-overs after the Aldrich Tribe of 30 departed), Toby LOVES the flavors of bean and bacon soup so I know this will make him happy, and the black-eyed peas remind me of my Grandma Dorothy who I really miss this time of year.

Serve this Hoppin’ John with cornbread.  The golden color is sure to add to your prosperity for the coming year.

Wishing all of you a wonderful and successful 2012!

Hoppin’ John Soup
Recipe Type: Soup
Author: A Passionate Plate
This soup’s a southern tradition that’ll bring luck on New Year’s Day but it’ll bring yum to your tum & a smile to your face any day of the year..so hop to it!
  • 4 slices bacon, chopped
  • 2 cups boneless ham, diced
  • 1 Tbsp. butter
  • 2 yellow onions, halved lengthwise and sliced thinly
  • 1 1/4 tsp. salt
  • 1/2 tsp. course ground pepper
  • 1/4 tsp. cayenne pepper (more if you like a kick)
  • 1/4 cup celery, diced
  • 1 – 16 oz. bag frozen black-eyed peas
  • 1 Tbsp. finely chopped garlic
  • 1 Tbsp. fresh thyme, chopped
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 8 cups chicken stock
  • 1/8 cup fresh lemon juice
  • 3 Tbsp. chopped, flat-leaf parsley
  1. Cook chopped bacon in Dutch oven over medium heat until crisp.
  2. Using slotted spoon, transfer bacon to a paper towel lined plate. Pour off all but 1 Tbsp. of fat from the pot.
  3. Brown the ham, then transfer to plate with bacon. Add 1 Tbsp. butter to the bacon fat in the pot and heat over moderate heat until foaming subsides.
  4. Cook onions seasoned with salt, pepper and cayenne pepper, stirring occasionally, until caramelized (about 20 minutes).
  5. Add the celery to the pot and cook until softened. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
  6. Add peas, broth, bay leaves, bacon and ham.
  7. Bring to a boil, then reduce heat to low and simmer for about 20 minutes until the beans are creamy and tender. Adjust seasoning, as necessary.
  8. Remove from heat and stir in lemon juice; sprinkle with parsley and serve.


One comment

  1. […] this recipe? You might also like these: Roasted Tomato & Yellow Pepper Soup Hoppin’ John Soup Hearty Minestrone […]

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