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.