|Recipe of the Month: Hoppin' John Soup|
|October 2, 2013|
By Chef Brian McCarthy, author of The Global Vegan Family Cookbook
As the weather cools down it offers a perfect atmosphere for a hot bowl of soup. Why not try this veganized version of Hoppin' John Soup? This southern staple features black-eyed peas which are a traditional good luck ingredient in New Year's Day meals. Yum!
Yield: 6 servings
1 small onion, small dice
1 small red bell pepper, small dice
4 stalks celery, small dice
3 Tbs. vegetable oil
14 oz. vegan breakfast-style sausage
1 cup dry black-eyed peas
4 cups vegetable broth
1 tomato, small dice
2 Tbs. uncooked brown rice
Salt to taste (about 1/2 tsp.)
Pepper to taste (about 1/4 tsp.)
In a large stockpot, saute the onion, bell pepper, and celery with the oil until tender.
Add sausage and continue to cook until sausage is broken-up and browned.
Add black-eyed peas, vegetable broth, tomato, and rice.
Bring soup to a boil.
Reduce heat to low. Cover and simmer for one hour or until beans and rice are tender, stirring occasionally. Add salt and pepper to taste.
Click here for the latest news.