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Quick Hoppin' John Soup

Quick Hoppin' John Soup

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This is a modification of my father's hoppin' john recipe. The only difference between his and mine is the use of tomatoes. It's a great recipe for the holidays (New Year's) or any time during winter months. There are many versions of this recipe here, but this one is quick so you can throw it together after a long day at work for the whole family to enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1499 mg
  • 60%

Based on a 2,000 calorie diet


  1. Crumble sausage into a skillet over medium heat and cook until evenly brown.
  2. In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.
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This recipe was excellent. I teach a basic nutrition education program designed for limited resource families, and I was looking for a good, easy and inexpensive hoppin john recipe for New Year's. Several groups have done this recipe, both as written and with additions of Chorizo sausage, Old Bay Seasoning, and leftover honey baked ham. Even people who do not eat black-eyed peas rave about this recipe. For those with problems with black-eyed peas, any other bean would work well. It's a great recipe as is, or as a base for a very creative cook. Thanks for such a great recipe.


We liked this hearty soup. I added celery, green pepper and onion to the sausage as it browned. Only added one can of tomatoes and used 3 C chicken broth with 1 C water. Added all ingredients except rice and simmered for about an hour (reduced it some too). Added rice and simmered on heat for 10 minutes. Removed from heat and let sit until rice was done but not mushy.

Joe G.

Too bad the ratings only to 5!! I'm not from the South and I've never had this soup before. It's a welcome change and easy to prepare. I pretty much followed the recipe, but added two stalks of celery,diced and one medium onion, chopped, and cooked them in with the saugage as a reviewed suggested. I used a 16 oz frozen pkg of black eyed peas, thawed, because we like fresh or frozen veggies much better than canned. I gave the peas about a 20 minute head start in the broth and water. I also added about a cup of thinly diced cooked ham, per a reviewer. Served with made-from-scratch cornbread. Yum!! This goes into the rotation file, for sure!!