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
Ingredients:
- 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
Directions:
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
Ingredients:
- 1½ cups long grain brown rice
- 2½ cups boiling water
- 1 Tbsp avocado or olive oil
- Pinch fine sea salt
Directions:
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.
