Easy Hoppin John Soup
Make this soup if you love southern flavors like I do or if you need to feed a crowd. Or if you have a busy week ahead and don’t want to worry about dinner for a few nights.
Black-eyed peas, a ham hock, broth, jalapeno, onion, garlic, celery, red bell pepper and diced tomatoes + spices simmer for a couple of hours in a slow cooker or in a soup pot for a delicious, easy, hoppin john soup.
Hoppin John Soup Takes Me Back to My Roots
When I was in college at the University of Missouri-Columbia, there was an amazing restaurant nearby named Glenn’s Cafe, which served the best Cajun and Creole food with a dash of Southwestern thrown in.
Every dish tasted rich and smoky and seemed to be packed with seafood.
Seafood creole, alligator stew, jambalaya, blackened redfish, smoked turkey salad, crabcakes and bourbon mashed sweet potatoes were a few of the dishes on the rotating menu. I ate there with friends as often as my college checking account would let me.
I got married and moved away in 2000.
Two years later on a trip back to college town, husband and I were disappointed to see Glenn’s had closed.
Why am I rhapsodizing about long ago meals?
This version of Easy Hoppin John Soup reminds me of a dish I might have been served at Glenn’s.
Try this recipe. For the amount of work involved, a little boiling, a little chopping and then waiting for it to finish cooking in a slow cooker, the flavor payoff is huge.
I really like making soup in a slow cooker because I can toss all the ingredients in the pot, turn it on (an important step, don’t forget!) and go about my day until it’s time to eat.
- You don’t have to use a slow cooker for this soup. You can throw everything in a soup pot if you’d rather. If you do, shorten the simmering time to an hour.
- Serve this soup over rice to stretch it.
- The soup has a bit of heat from the jalapeno peppers, white pepper and smoked paprika but it’s not super spicy. You can also put a bottle of hot sauce on the table for each person to heat it up to their own liking.
- Serves six to eight.
- If you really want to love on your family or your guests, make cornbread to serve alongside. Don’t forget the butter!
- 1.5 cups dried black eyed peas or 4.5 cups cooked
- 1 smoked ham hock
- 1 Tbsp oil or butter
- 2 celery stalks diced
- 1 large onion, yellow or white, diced
- 4 to 5 cloves garlic, minced
- 1 red bell pepper, diced
- 2 jalapenos, each sliced in half vertically with stems chopped off
- 1/4 teaspoon smoked paprika
- 1 teaspoon ground white pepper, can use black
- 1 teaspoon ground cumin
- 2 14.5- ounce cans of chicken broth
- 1 14.5- ounce can petite diced tomatoes
- For serving:
- white rice, chopped kale, chopped green onion, a few dashes of white vinegar
- Put the dried black eyed peas in a medium sauce pan. Fill pan with cold water about two inches over the top of the peas. Bring to boiling for 10 minutes then let cool and drain liquid.
- Put ham hock in slow-cooker. Pour peas over ham hock. Set aside.
- Warm oil or butter in a skillet over medium heat. Saute celery, red pepper, and oniont until translucent. Add jalapeno and minced garlic and cook for a minute more. Add paprika, white or black pepper and cumin. Stir for 30 seconds or so more.
- Remove veggies from heat and add them to the black eyed peas and ham hock in the slow-cooker. Note you can make this in a soup pot as well, if you prefer. Cook two hours on low in the slow-cooker or simmer for about an hour in a soup pot.
- Pour in chicken broth and diced tomatoes. Cover and heat two to three hours on low. To serve put torn pieces of kale, a handful, in each bowl and top with hoppin john soup and rice, if you're using rice. Garnish with chopped green onion and/or a splash of white vinegar, if you like.
Let me know if you try the soup. Would you consider sharing this soup recipe on Pinterest? Hover over the image below to pin. Thanks 🙂
Easy Hoppin John Soup Recipe