Hoppin’ John Soup with Collard Greens
This recipe comes from Tammy Algood, author of “The Complete Southern Cookbook,” who creates recipes using seasonal farm-direct products for the Tennessee Department of Agriculture’s Pick Tennessee Products campaign.
¼  cup olive oil (or enough to cover bottom of stockpot)

2 medium sweet onions, peeled and finely chopped

2 garlic cloves, minced

 pound cooked ham, coarsely chopped

1 pound collard, turnip or mustard greens, chopped

6 cups water

2 cups chicken stock

2 (16-ounce) cans black-eyed peas, drained and rinsed

½ cups cooked rice

 teaspoon salt

teaspoon black pepper

2 teaspoons cider vinegar

Place the oil in a large stockpot over medium heat. Add the onions, garlic and ham. Cook, stirring occasionally until the onions are completely soft, about 13 minutes.

Add the collards, water and stock. Bring to a boil, reduce heat and simmer uncovered until the collards are tender, about 20 minutes.

Meanwhile, in a small bowl, mash half of the peas with a fork. Stir in the mashed peas, whole peas and rice into the soup. Simmer uncovered 5 minutes. Stir in the salt, pepper and vinegar. Serve warm with hot cornbread.

Yield: 4 servings

The Complete Southern Cookbook
The Complete Southern Cookbook


Hoppin’ John Soup with Collard Greens
Hoppin’ John Soup with Collard Greens


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