Hoppin’ John with Baked Brown Rice

On dark winter afternoons (when the sun sets at 4:30…..) there is something about hearty soups, served over whole grain carbs to soothe the body. Hoppin’ John is a rich soup, infused with bacony goodness and full of vegetables.

Hoppin’ John with Baked Brown Rice


  • 5 slices bacon
  • 5 celery sticks, trimmed and thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 orange bell pepper, seeded and chopped
  • 1 large onion, chopped
  • 5 cloves garlic, finely chopped
  • 1 Tbsp dried thyme leaves
  • 6 cups chicken broth
  • 2 15-ounce cans black-eyed peas, rinsed and drained


In a stockpot over medium heat cook the bacon till crisp. Take out the bacon, and add in the vegetables and thyme. Cook until the onion is turning golden, about 5 minutes. Crumble the bacon and add back in.

Add in the broth and black-eyed peas. Bring to a boil, turn down to low. Simmer until thickened with the lid on mostly, about 40 minutes.

Season to taste with hot pepper sauce, if desired.

Serves about 6.

Baked Brown Rice


  • 1½ cups long grain brown rice
  • 2½ cups boiling water
  • 1 Tbsp avocado or olive oil
  • Pinch fine sea salt


Preheat oven to 375°.

Add rice, oil and salt to a 8×8″ glass baking dish.

Pour in water, stir, cover tightly with foil.

Bake for 60 minutes.

Fluff up and serve.