Hoppin’ John Soup & Cornbread Cuties

Hoppin’ John Soup

A classic Southern dish made vegetarian-style, this soup is 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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Up next – Cornbread Cuties

Hoppin John Cornbread

Cornbread Cuties

These tasty morsels are the perfect size to munch on with soups or stews or to just pop in your mouth! They are very moist and spicy but you can leave out the jalapenos for a mild version too. Super yummy and super fun!

Dry ingredients:

1 cup cornmeal
1 cup flour
1 ½ teaspoon baking powder
1 teaspoon salt
4 tablespoons coconut sugar or sugar of choice

Wet ingredients:

4 teaspoons agave
1 cup buttermilk
2 eggs
6 tablespoons butter or oil of choice
½ cup  frozen corn, defrosted
2 tablespoons  fresh jalapenos, minced with seeds

  • Preheat oven to 375 degrees.
  • Combine dry ingredients in bowl. Mix well.
  • Combine wet ingredients in another bowl and whisk together.
  • Pour wet ingredients into dry and combine well with a wooden spoon.
  • Grease mini-muffin pan (can use a regular muffin pan if you don’t have a mini pan)
  • Spoon batter into holes, ¾ full.
  • Bake for 10-15 minutes or until lightly browned.
  • Cool on rack and enjoy!

Serves: 4-6

Total cooking time: 25 minutes

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171 comments

Panchali Yapa
Panchali Yapa1 years ago

Thank you

Angela K.
Angela K.1 years ago

Thanks for sharing

JL A.
JL A.1 years ago

yum

Miriam O.

Thanks so much for posting and sharing!

Elena Poensgen
Elena Poensgen1 years ago

Thank you :)

Betty Haniotakis
Betty H.1 years ago

Whenever I make cornbread with buttermilk (or soured milk - 1 cup of milk + 1 tsp lemon juice or vinegar), I add baking soda. In this recipe, I would reduce the baking powder to 1 tsp and add 1/2 tsp baking soda. Also, I would probably reduce the amount of sweetener - most southern recipes add no sugar at all, but I like just a hint. Will save this recipe for New Year's Day for good luck!

Mike H.
Mike H.1 years ago

Thanks sounds delicious

sandra vito
Sandra Vito1 years ago

que buena pinta!! gracias

Irina Brenner
Irina Brenner1 years ago

I like soup.Thanks for sharing.

Margie Szelmeczka

Oh