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Hoppin’ John Soup & Cornbread Cuties

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Hoppin’ John Soup & Cornbread Cuties

Hoppin’ John Soup

A classic Southern dish made vegetarian-style, it’s very tasty and satisfying. It is a wonderful hearty meal itself with black-eyed peas, rice and okra. You can leave out the pepper flakes if you prefer a mild version.

1 cup onion, diced
1 cup carrots, ½ moons
6 cups water
3 cups black-eyed peas, canned or homemade
1 cup brown rice, cooked
1 cup okra, frozen and sliced
2 tablespoons olive oil
1 teaspoon sea salt
2 teaspoons granulated onion
1 tablespoon parsley, minced
½ teaspoon pepper
1/8 teaspoon red pepper flakes

  • Sautee onion and carrots in soup pot on medium low in olive oil. Sautee for 5 minutes stirring occasionally until caramelized.  Add in black eyed peas.
  • Add water and seasonings. Simmer for 20 minutes, stirring occasionally. Add rice and continue to cook another 10 minutes.
  • Add okra and cook another 10 minutes. Add pepper flakes and serve.

Serves:  6

Total cooking time: 50 minutes

 

Responses to your Comments!

“Quick question though – if not using granulated onion, what fresh ingredient would you recommend instead? More chopped onion? Garlic?”

More onion would be fine and you could cook them longer and brown them more to intensify the flavor. In our kitchen garlic is always an option and this dish is a southern one so it would be a good addition.

 

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

61 comments

+ add your own
12:11PM PST on Feb 22, 2013

sounds AMAZING!

7:17AM PST on Jan 3, 2013

Thanks for the recipe!

8:07PM PST on Dec 16, 2012

Living in the South, I make blackeyed peas or Hopping John every New Year' s. Your version sounds great.

8:57PM PST on Nov 30, 2012

Soup is for me thanks:

8:03AM PST on Nov 28, 2012

Don't think I'd care for that corn bread but soup seems good.

3:17AM PST on Nov 28, 2012

Looks lovely.

Quick question though - if not using granulated onion, what fresh ingredient would you recommend instead? More chopped onion? Garlic?
Thanks.

6:45PM PST on Nov 27, 2012

Thanks for the recipe!

1:55PM PST on Nov 27, 2012

Nice

12:38PM PST on Nov 27, 2012

thnx

12:16PM PST on Nov 27, 2012

If you put a pot of beans with twice the water on the counter before going to bed, then drain and add new water next day, cook until done- you don't have to depend on canned beans. Pretty simple. My daughter loves her pressure cooker for beans. I like my way. Whatever works, but you know there's nothing added, and they are freshly cooked.

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