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PrintVegan Hoppin' John
A steaming bowl of this thick soup is said to bring good luck for the coming year, but you don't have to serve it only on your New Year's menu. Tempeh bacon and vegetables add depth of flavor to simple black-eyed peas and rice.
Serves 4–6- 2 cups dried black-eyed peas
- 6 cups water
- 1 medium organic yellow onion, chopped
- 1 teaspoon dried thyme
- 1 cup long-grain rice
- 2 strips tempeh bacon, diced
- 1 medium green pepper, chopped
- pinch of cayenne pepper
- sea salt, to taste
- ground pepper, to taste
- Tabasco (optional)
Rinse the black eyed peas and soak in water to cover 6 hours to overnight.
Drain the peas and transfer to a large soup pot. Add water, onion and thyme. Bring to a boil. Reduce heat, cover and simmer until peas are tender but still whole, about 45 minutes. Add rice, tempeh bacon, green pepper, cayenne, salt and pepper. Cover and simmer until rice is tender, about 15 to 20 minutes. If desired, season with red chile pepper hot sauce.
Nutrition Info
Per serving (5oz/142g-wt.): 130 calories (5 from fat), 0.5g total fat, 0g saturated fat, 6g protein, 24g total carbohydrate (5g dietary fiber, 4g sugar), 0mg cholesterol, 130mg sodium