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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (461g) Recipe makes 6 servings |
||
| Calories 385 | ||
| Calories from Fat 201 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.4g | 34% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 43mg | 14% | |
| Sodium 1380mg | 57% | |
| Potassium 649mg | 18% | |
| Total Carbohydrate 31.8g | 10% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 5.1g | ||
| Protein 14.6g | 29% | |
Hoppin' John Soup
By: Seasoned Cook
Aug 29, 2007
A popular soup in our family! A southern dish using sausage and black-eyed peas. This is a version from Southern Living Magazine. All you need is cornbread to make this dish complete!
SERVES 6
Ingredients
- 1 lb sausage
- 1 (14 ounce) tomatoes, diced
- 1 (12 ounce) tomato sauce
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup white rice, uncooked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups water
- 1 (13 ounce) black-eyed peas, drained
Directions
1
Cook sausage, drain and crumble.2
Place sausage in a large saucepan along with all other ingredients EXCEPT black-eyed peas.3
Bring to a boil and let simmer about 25 minutes until rice is done.4
Add drained peas and cook 15 more minutes.5
Serve with your favorite cornbread. Warmed leftovers are delicious!
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- Course > Main Dish > One-Dish Meal
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Featured Reviews for This Recipe
From: Chef #674484
On May 28, 2008
I used Chorizo sausage for this recipe and it really added a nice flavor. I also added some Louisiana hot sauce for a bit of a zip! Awesome flavor and one I will be having again soon. Thanks so much for sharing it with us! Elaine
From: mersaydees
On May 4, 2008
Great classic southern soup! Made as directed, no changes. I love its simplicity. DH added Frank's Red Hot Original sauce. Thanks, Seasoned Cook! Made for Recipe Swap #15.
From: Syrinx
On Sep 10, 2007
This makes a very thick soup, almost like a stew, which was tasty and which we enjoyed. Easy to prepare ahead - and quick to reheat between car-trips on a hectic schoolnight. I'll make a version of this again, but might add a dash of Worcestershire sauce to give it a bit more depth of flavour (I expect the type of sausage used has a major impact). A good weekday staple. Reviewed for Pick A Chef, Fall 2007.
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