Hopping John

By kathleentirpak

This soup is traditionally served in the South on New Year's Day to bring good luck through the coming year.

Ingredients

• 8 cups water
• 16 ounces dried black-eyed peas
• 7 cups water
• 2 chicken bouillon cubes
• 1 1/2 pound ham shank
• 1 teaspoon oregano
• 1 bay leaf
• 1 clove minced garlic
• 1 cup chopped white onion
• 1/2 cup uncooked white rice
• 1/4 cup chopped green onions

Preparation

Step 1

Soak the peas in the 8 cups of water overnight. Bring to a boil, cook for 3 minutes, remove from heat, cover, and let stand 1 hour. Drain the cooking water. Add 7 cups of fresh water, the buillon cubes, ham shank, garlic, oregano, and bay leaf. Bring to a boil, reduce heat to medium-low, and simmer 1 to 1 1/2 hours, until tender. If the liquid begins to evaporate, reduce heat to low, and add a bit more water if needed. Remove the shank, and add the onion and rice. Simmer, covered, about 30 minutes, until the rice is tender. Cut the meat from the ham shank and add it to the mixture. Remove 1 cup of the mixture and mash it in a small bowl. Return the mashed mixture to the pan, and heat through. Garnish with green onions.