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Hoppin’ John Collard Soup

Traditional Hoppin’ John is modified into a delicious Collard Soup for the New Year

Serves: 4-6


  • 1 (1 lb) bag Collard Greens
  • 4 Tbsp olive oil
  • 2 onions, chopped
  • 2 carrots, cut into coins
  • 2 ribs celery, chopped
  • 8 oz cooked ham, diced
  • ¼ tsp red pepper flakes
  • ¼ tsp dried thyme leaves
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 2 (14.5 oz) cans chicken broth
  • 4 1/2 cups water
  • ½ tsp sugar
  • 2 (15.5 oz) cans black-eyed peas
  • 2 tsp apple cider vinegar
  • 2-4 cups cooked rice (optional)


In a stock pot heat oil over medium heat and sauté onion, carrots, celery, ham, pepper flakes, thyme and bay leaves for about 7-8 minutes, stirring occasionally. Add garlic and sauté for another minute.

While onion mixture is cooking, chop collard greens so they are a bit finer.

Add collards, chicken broth, water and sugar to the pot.  Stir to submerge greens and return to a boil. Cover, reduce heat to low and boil gently for 30 minutes.

Drain peas and place one can of peas in a wide, flat bowl. Mash with a fork or with a potato masher. Add both mashed and whole peas to the pot, cover and boil gently for another 20 minutes.

Stir in vinegar and season with freshly ground pepper, if needed.

To serve, put a small scoop of rice in the bottom of each soup bowl and ladle soup over top.