My Hoppin' John

My Hoppin' John

KDA949 2

"More stew than soup, it's a classic New Year's Day meal! I couldn't find a recipe that had everything I liked, so I took 4 different ones and combined parts to make it all my own. Served it to friends this New Year's Day with fresh baked bread and they all loved it (even the kids)! I used the ham bone and scrap ham from the left-over Christmas ham."

Ingredients 1 h 30 m {{adjustedServings}} servings 399 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 64.9g
  • 21%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 709 mg
  • 28%

Based on a 2,000 calorie diet

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  1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat and brown the ham bone on all sides, about 15 minutes. Reduce heat to medium and stir in the onion, celery, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. Add the black-eyed peas, 2 cups of water, chicken broth, wine, ham, bay leaves, thyme, salt, and pepper; stir. Bring the mixture to a boil. Reduce heat and simmer until the mixture is thickened and the flavors have blended, 30 to 60 minutes. Add more chicken stock if the mixture is too thick.
  2. About 30 minutes before serving, bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let the rice stand covered for about 10 minutes to absorb steam.
  3. Remove the ham bone from the soup, cutting any extra ham off the bone and returning it to the pot. Discard the bone. Stir the cooked rice into the black-eyed pea mixture until well combined and serve.
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Reviews 27

  1. 31 Ratings


Folks, the ham bone is necessary to this dish. It contributes a lot of the flavor. If you don't have a ham bone, this isn't going to come out very well, and it's not going to be the recipe's fault. This is delicious if you make it according to the directions. It's rich and really nicely flavored--the best hoppin' john I've ever made.


Of the recipes available, I chose this as a cook who combines favorite recipes is a person after my own heart - especially as Hoppin John can be made in a variety of ways, as long as it has a couple of key ingredients. I found this recipe easy to use and very tasty. I made it to accompany collards, corn bread, benne wafers, and Carolina Gold rice for good luck and wealth in the new year (not bad for a Yankee boy). I would add a few pointers. In the South, neck bones are a preferred addition as they have tasty meat on them. I have also used hocks or hog jowls although the latter can be fatty and should be discarded midway through the cooking. I would not use a bone from a sweet ham such as "Honey Baked" as they do not have the same flavor. I also add a couple of diced tomatoes at the end of the cooking for color and interest. They should be cooked briefly and not allowed to boil down. This time, I misjudged the salt and added too much. To counteract the effects, I added a couple of red potatoes to the pot cut in thin medallions. They absorbed the extra salt. I removed them before they became too soft and, not wanting to waste them, put them on a plate. They were delicioius, espeically with the Hoppin John on top!!! This would be a great alternative for those who do not like rice.


This may have made the difference between a 3* and higher, but I was unable to get my hands on a ham bone. I followed the recipe exactly for the rest. It was hearty, filling, and great for a cold December night. It was suggested by my dinner mate that the addition of 'color' like red pepper and corn might increase the flavour. Recommended!