Hoppin’ John Soup Recipe

Many of us eat the traditional Southern black-eyed pea dish Hoppin’ John for good luck on New Year‘s Day, but those great little peas are so rich in nutrients (including minerals, Vitamins A and B, folic acid, pantothenic acid, and niacin) that it makes sense to include them in our diets all through the month of January.

This soup has a hint of spiciness from cayenne and dried mustard, while garlic, rosemary, and thyme add healing and flavor to this perfect showcase for those fabulous little pea-beans. A lovely, lighter way to enjoy the health benefits of black-eyed peas: this soup is sure to bring us good luck!


6 cups vegetable stock
8 cups water
one 5-inch piece of fresh rosemary sprig
1 bay leaf
5 garlic cloves
1/4 teaspoon cayenne pepper
2 teaspoons yellow mustard powder
2 1/4 cups dried black-eyed peas
3/4 cup short-grain brown rice
2 cups diced celery
1/2 teaspoon fresh thyme
1/2 cup chopped yellow onion

1. In a large soup pot, add stock, water, rosemary, bay leaf, garlic, cayenne, dry mustard, and black-eyed peas. Bring to a boil, then reduce heat and simmer partially covered for 1 1/2 hours, then remove bay leaf and rosemary sprig.

2. In a separate saucepan, heat 2 cups water to a boil, then add brown rice and return to a boil. Reduce heat to low and cook, covered, until rice is tender, around 40 minutes. Add cooked rice, celery, thyme, and onion to the black-eyed pea mixture and cover tightly, simmering and allowing flavors to blend for 30 minutes.

Serves 8 to 10.

Inspired by The Seasonal Detox Diet, by Carrie L’Esperance (Inner Traditions, 2002).


Magdalena J.
Alice L.1 years ago

Thank you!

Robert O.
Robert O.3 years ago

Thanks for the recipe Annie.

J.L. A.
JL A.3 years ago


K s Goh
KS Goh4 years ago

Thanks for the article.

Mervi R.
Mervi R.6 years ago


Kim T.
Past Member 6 years ago

The soup looks really good. We will do standard hop'n'john, greens, and cornbread. Well maybe not standard, minus the pork.

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