Hopping John Soup Recipe
Oberon Sauvignon Blanc, Napa Valley

Pair with Oberon Sauvignon Blanc

Prep Time: 20 min | Servings: 4-6


1 onion, chopped
1 cup celery, chopped
1 Tbsp olive oil
1 Tbsp garlic, minced
2-3 cups ham, diced - cut off the ham rind and save
8 cups chicken stock
32 oz frozen black-eyed peas
1/2 tsp dried thyme
1 bunch fresh collard greens, chopped
Pinch red pepper flakes (optional)
2 tsp apple cider vinegar

Hopping John Soup


In large frying pan, sauté the onion and celery in olive oil until it begins to soften, about 5 minutes. Add the garlic and sauté for two more minutes, then add ham and sauté over very low heat, about 10 minutes.

Transfer the mixture to a large soup pot, then add the chicken stock, black eyed peas, dried thyme, and ham rinds. Cook at very low simmer for one hour.

After the soup has cooked taste for flavoring. Add more water and ham flavor base if needed. Add the chopped collard greens, then stir let simmer one hour more, or until black-eyed peas are soft.

Once the black-eyed peas are soft, remove the pieces of ham rind, then use a food processor to partially process about half the soup, allowing for a mixture of broken and unbroken black-eyes peas. Add the red pepper flakes and vinegar and simmer 10 minutes more. Serve hot.

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