Hoppin John Soup
Warm up your soul with a hearty bowl of Hoppin’ John Soup, a Southern-inspired twist on a classic comfort dish. This flavorful recipe brings together smoky bacon, tender black-eyed peas, aromatic vegetables, and perfectly cooked rice in a savory broth infused with smoked paprika, thyme, and a touch of cayenne pepper for optional heat. Simmered to perfection, this one-pot wonder is a filling and protein-packed meal that’s as easy to make as it is satisfying. Topped with crispy bacon, fresh green onions, and a splash of hot sauce, Hoppin’ John Soup is a delicious way to celebrate tradition or simply enjoy a cozy, crowd-pleasing meal. Perfect for weeknight dinners or New Year’s Day luck!
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Recipe Information
Ingredients
- 6 slices bacon
- 1 medium yellow onion, diced
- 3 stalks celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 1 14.5-ounce can canned diced tomatoes (including liquid)
- 3 cups cooked black-eyed peas
- 0.5 cup long-grain white rice, uncooked
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, sliced (for garnish)
- hot sauce (optional, for serving)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Crumble and reserve for garnish.
In the same pot, discard most of the bacon grease, leaving about 2 tablespoons. Add the diced onion, celery, and carrots. Sauté over medium heat for 5-7 minutes, until the vegetables soften.
Add the minced garlic, smoked paprika, thyme, and cayenne pepper (if using). Stir and cook for 1 minute until fragrant.
Pour in the chicken broth, canned diced tomatoes with their liquid, black-eyed peas, uncooked rice, and the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 25-30 minutes, or until the rice is tender.
Season the soup with salt and black pepper, adjusting to taste. Discard the bay leaf before serving.
Ladle the soup into bowls and garnish with crumbled bacon and sliced green onions. Add a dash of hot sauce if desired for extra heat.
Serve warm and enjoy!
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 8682 mg | 378% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 32.5 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 435 mg | 33% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3263 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
