Start your New Year with this delicious and healthy Hoppin’ John soup, made with black-eyed peas, smoked turkey wings, vegetables, and hot sauce.
Serves: 11
Preparation time: 20 minutes
Cooking time: 50 minutes
Ingredients:
- Dried black-eyed peas 16 oz ( ½ package), rinsed and sorted
- Water 12 cups, divided
- Smoked turkey wings 2 pounds
- Turkey ham 1/3 cup, finely chopped
- Garlic 2 cloves, minced
- Sweet onion 1 large, diced
- Carrots 2 cut into 1 inch pieces
- Celery 1 rib, diced
- Jalapeno pepper 1 seeded and minced
- Fresh collard greens 16 oz ( ½ package), trimmed and finely chopped
- Dried crushed red pepper ¼ teaspoon
- Bay leaf 1
- Canola oil 2 tablespoons
- Hot sauce 1 tablespoon
- Apple cider vinegar 1 tablespoon
- Salt and pepper to taste
- Hot cooked brown rice, for serving
- Cornbread croutons, for serving
- Flat-leaf parsley, for serving
Directions:
- In a large Dutch oven, bring black-eyed peas, 6 cups of water, and turkey wings to a boil.
- Reduce heat to medium, cover, and simmer for 15 minutes or until peas are tender, skimming any foam from the surface.
- Drain the peas in a large bowl and reserve 1 ¼ cups liquid.
- Remove turkey meat from the bones and chop meat in small pieces.
- Heat oil in the same Dutch oven over medium-high heat and sauté ham, garlic, onion, carrots, celery, jalapeno, red pepper, and bay leaf in hot oil for 10 minutes or until vegetables are tender.
- Add peas, turkey meat, reserved 1 ¼ cups liquid, collard greens, and remaining 6 cups of water, hot sauce, and vinegar.
- Bring it to a boil then reduce heat to medium and simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper, discard bay leaf.
Serve over brown rice with cornbread croutons and parsley.