Thursday, December 10, 2009

Hoppin’ John Soup (Black-eyed peas and Swiss chard Soup)


You’ll Need

  • 1 cup dried black-eyed peas
  • 8 cups water
  • ½ to 1 teaspoon very finely chopped Jalapeno or other hot chili
  • ¼ to ½ teaspoon crushed red pepper
  • 2 cloves garlic, finely chopped
  • 1 Ham bone or 1-pound ham shank
  • ½ cup uncooked regular long grain rice
  • 1 large onion, chopped (about 1 cup)
  • 1 medium red or green bell pepper, chopped (about 1 cup)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ pound Swiss Chard or Mustard Greens, coarsely chopped (about 4 cups)

Directions

  • Heat peas and water to boiling in Dutch oven.
  • Boil uncovered 2 minutes; remove from heat.
  • Cover and let stand 1 hour.
  • Stir in chili, garlic and ham bone.
  • Heat to boiling; reduce heat.
  • Cover and simmer 1 to 1-1/2 hours or until peas are tender.
  • Remove ham bone.
  • Remove ham from bone and cut into bite-size pieces.
  • Reserve ham.
  • Stir rice, onions, bell pepper, salt and pepper into soup.
  • Cover and simmer about 25 minutes, stirring occasionally, until rice is tender.
  • Stir in ham and Swiss Chard.
  • Cover and simmer until hot.
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