Hoppin’ John Soup

SERVES 8–10

INGREDIENTS

1 lb. dried black-eyed peas

1 smoked ham bone or two hocks

¼ cup canola oil

½ cup finely chopped cooked ham

¼ tsp. red chile flakes

2 cloves garlic, finely chopped

1 jalapeño, stemmed, seeded, and finely chopped

1 large carrot, finely chopped

1 large onion, finely chopped

1 rib celery, finely chopped

1 bay leaf

1 lb. collard greens, ribs removed, leaves roughly chopped

2 tbsp. apple cider vinegar

Kosher salt and freshly ground black pepper, to taste

5 cups cooked long-grain white rice

Chopped tomatoes and scallions, for garnish

INSTRUCTIONS

1. Bring peas, ham bone, and 8 cups water to a boil in a 6-qt. Dutch oven. Reduce heat to medium-low and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving 1 cup cooking liquid along with ham bone; set aside. 

2. Heat oil in a 12-qt. pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeños, carrot, onion, celery, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes. 

Add reserved black-eyed peas, ham bone, and reserved cooking liquid, along with collards and

 12 cups water. Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour. Stir in vinegar and season with salt and pepper. Spoon rice into bowls and ladle soup over rice and add garnishes.