Hoppin' John Soup (Black-Eyed Peas and Rice)

Ingredients

• 1 1/3 tablespoons olive oil
• 1/2 tablespoon butter
• 3/4 onion, chopped
• 1/2 garlic clove, finely chopped
• 1 3/4 cups dried black-eyed peas
• 3/4 teaspoon thyme or 1/4 teaspoon dried thyme
• 11 cups chicken broth
• 3 cups water
• 1 cup rice
• 4 slices bacon, diced
• 1/2 cup celery, chopped
• 2 (8 ounce) cans carrots, sliced
• 1 (28 ounce) can stewed tomatoes, chopped
• 1/4 teaspoon Tabasco sauce
• cumin, to taste
• 1-2 teaspoon sugar
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 lb crumbled sausage or diced pork (cooked)

Directions

1. 1

   In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.

2. 2

   Add peas, thyme, and 9 cups chicken broth, and bring to a boil.

3. 3

   Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.

4. 4

   Add the water and bring to a boil.

5. 5

   Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).

6. 6

   In a seperate pot, cook rice according to package directions.

7. 7

   Fry bacon, then add the celery and saute until it's clear.

8. 8

   When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).

9. 9

   Bring to a boil, and taste for seasoning.

10. 10

    At this point it isn't necessary to continue cooking, but you can cook longer if desired.

11. 11

    Serve with cornbread.