Hoppin' John Soup Recipe


Bestow good luck on New Year's Day with bowls of Hoppin' John Soup. Smoky flavor shoots through this good-for-you soup of peas and collards.

Hands On Time:
30 mins
Total Time:
2 hrs 5 mins
11 cups
Hoppin' John Soup

Johnny Autry


  • 1/2 (16-oz.) package dried black-eyed peas, rinsed and sorted

  • 2 pounds smoked turkey wings

  • 1/3 cup finely chopped country ham

  • 1/4 teaspoon dried crushed red pepper

  • 2 garlic cloves, minced

  • 1 jalapeño pepper, seeded and minced

  • 2 carrots, cut into 1-inch pieces

  • 1 celery rib, diced

  • 1 large sweet onion, diced

  • 1 bay leaf

  • 2 tablespoons canola oil

  • 1/2 (16-oz.) package fresh collard greens, trimmed and finely chopped

  • 1 tablespoon hot sauce

  • 1 tablespoon apple cider vinegar

  • Hot cooked brown rice

  • Cornbread Croutons

  • Flat-leaf parsley leaves


  1. Bring peas, turkey wings, and 6 cups water to a boil in a large Dutch oven. Cover, reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming any foam from surface. Drain peas, reserving 1 1/4 cups liquid. Remove turkey meat from bones. Chop meat.

  2. Sauté ham and next 7 ingredients in hot oil in Dutch oven over medium-high heat 10 minutes or until vegetables are tender. Add peas, reserved 1 1/4 cups liquid, turkey meat, collards, hot sauce, and 6 cups water. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf. Serve over rice with Cornbread Croutons and parsley.

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