This week Shannon decided to honor new year tradition by selecting a recipe for a soup version of Hoppin’ John.
My father’s family migrated through the Carolina’s and settled in Mississippi where Hoppin’ John was an important New Year’s tradition for my grandmother. She served it for breakfast on New Year’s morning with cornbread.
The two things that are traditional to Hoppin’ John, but not included in the soup version are tomatoes and rice. I decided to add some rice to the soup but skipped the tomatoes.
As usual I start by collecting all my ingredients.

It’s a pretty easy recipe to put together. A little saute first.

Then some hanging out in the pot.

And its ready to eat.