The Ultimate Bowl of Good Luck
In many parts of the Southern U.S., there is one dish you simply must have on the table as the calendar turns: Hopping John. While the traditional version is a delicious mix of rice and beans, this viral Hopping John Soup has become a new favorite for home cooks looking for a lighter, more comforting way to celebrate.
This soup takes all the symbolic ingredients of the classic and simmers them into a smoky, savory broth. It’s popular because it’s a “one-pot wonder” that’s as easy to make as it is to eat. Whether you’re nursing a holiday hangover or just craving a soul-warming meal, this soup is the perfect way to kick off a fresh start.
The Symbolism in Every Spoonful
People don’t just love this soup for the flavor—they love it for what it represents! In Southern folklore, each ingredient brings a specific type of fortune for the coming months.
The black-eyed peas are said to represent coins, while the vibrant collard greens represent green dollar bills. When you add in the smoky ham for “living high on the hog,” you’ve got a recipe designed to bring financial prosperity and health. It’s a delicious tradition that’s been passed down for generations, likely originating from Creole French influences.
Flavor and Texture
Expect a rich, smoky broth infused with garlic and onions. The black-eyed peas provide a creamy, earthy texture that pairs perfectly with the slight bite of the collard greens. The ham adds a salty, savory punch that ties everything together.
If you’re watching your carbs, don’t worry! You can easily customize this “lucky” bowl. Simply increase the amount of ham, celery, and collards while reducing the proportion of black-eyed peas. You’ll still get all the flavor and all the luck without the extra carb count.
Ingredients
tablespoons olive oil
tablespoons olive oil
large onion, chopped
large onion, chopped
cup celery, chopped
cup celery, chopped
tablespoon minced garlic
tablespoon minced garlic
cups chicken stock (homemade is best, or use Better Than Bouillon)
cups chicken stock (homemade is best, or use Better Than Bouillon)
pound cooked ham, diced into bite-sized pieces
pound cooked ham, diced into bite-sized pieces
cups cooked black-eyed peas (or cans, rinsed and drained)
cups cooked black-eyed peas (or cans, rinsed and drained)
bunch fresh collard greens (approx. – cups), stems removed and leaves chopped
bunch fresh collard greens (approx. – cups), stems removed and leaves chopped
teaspoon Goya Ham Flavor Concentrate (optional, for extra depth)
teaspoon Goya Ham Flavor Concentrate (optional, for extra depth)
Salt and black pepper to taste
Salt and black pepper to taste
Easy Step-By-Step Instructions
Sauté the Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and celery, sautéing for about – minutes until they are soft and translucent. Stir in the minced garlic for the last minute until fragrant.
Sauté the Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and celery, sautéing for about – minutes until they are soft and translucent. Stir in the minced garlic for the last minute until fragrant.
Build the Broth: Pour in your chicken stock. If you want a really deep, restaurant-quality flavor, add a teaspoon of ham flavor concentrate or use a homemade ham stock if you have one on hand from your holiday dinner.
Build the Broth: Pour in your chicken stock. If you want a really deep, restaurant-quality flavor, add a teaspoon of ham flavor concentrate or use a homemade ham stock if you have one on hand from your holiday dinner.
Add the “Luck”: Stir in your diced ham and the black-eyed peas. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about – minutes to allow the smoky ham flavor to infuse the broth.
Add the “Luck”: Stir in your diced ham and the black-eyed peas. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about – minutes to allow the smoky ham flavor to infuse the broth.
Wilt the Greens: Add the chopped collard greens to the pot. They might look like a lot at first, but they will wilt down quickly! Simmer for another – minutes until the greens are tender.
Wilt the Greens: Add the chopped collard greens to the pot. They might look like a lot at first, but they will wilt down quickly! Simmer for another – minutes until the greens are tender.
Season and Serve: Taste your soup and adjust with salt and pepper. Serve it steaming hot in big bowls.
Season and Serve: Taste your soup and adjust with salt and pepper. Serve it steaming hot in big bowls.
Tips for the Perfect Pot
The Greens: While one bunch of collards is standard, many fans of this recipe suggest doubling the greens for extra “wealth” and a heartier texture.
The Greens: While one bunch of collards is standard, many fans of this recipe suggest doubling the greens for extra “wealth” and a heartier texture.
The Peas: Using canned black-eyed peas makes this a quick weeknight-friendly meal, but if you have the time, freshly cooked dried peas will give you an even creamier result.
The Peas: Using canned black-eyed peas makes this a quick weeknight-friendly meal, but if you have the time, freshly cooked dried peas will give you an even creamier result.
Serving Suggestions: This soup is practically begging for a side of warm cornbread to soak up the “pot likker” (that delicious broth at the bottom of the bowl).
Serving Suggestions: This soup is practically begging for a side of warm cornbread to soak up the “pot likker” (that delicious broth at the bottom of the bowl).
Start a new tradition this year with a pot of Hopping John Soup—it’s the tastiest insurance policy for a lucky year ahead!
