Hoppin’ John Soup with Kale
Serves: 8
  • 1 pound black eyes peas
  • Salt
  • 1 meaty ham bone or ham hock
  • 2 quarts chicken broth, divided
  • 2 tablespoons olive oil
  • 1 large onion, cut into medium dice
  • 1 teaspoon dried thyme leaves
  • 6 packed cups washed, stemmed and torn kale leaves
  • 4 cups cooked rice, your choice
  1. Soak peas in 1½ quarts water seasoned with 1½ teaspoons salt until plump, 6 hours or overnight. Drain.
  2. Meanwhile, bring 3 quarts water and ham to simmer over medium-high heat in large soup kettle. Reduce heat to low; cover and simmer until ham starts to pull away from the bone and a fork stuck in the meat comes out with some resistance, 1½ to 2 hours. Remove ham from soup and shred when cool enough to handle; discard bone and rind. Strain broth and add enough chicken broth to equal 2 quarts.
  3. Heat oil in a large skillet over high heat. Add onions, sauté until they soften and start to brown, 5 to 6 minutes. Add thyme, broth, peas, and reserved ham; bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered, until peas are tender, 1½ hours.
  4. When ready to serve, add remaining quart of broth and return to a simmer. Add kale; continue to cook until wilted but still bright green, about 5 minutes longer. Serve.
You can substitute a one pound package of frozen kale for the fresh, if you like.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/hoppin-john-soup-kale/