Hoppin John Soup with Cornbread Croutons

This is what I'm going to make for New Year's Day.  Living in the south all of my life, I love black eyed peas and the tradition of eating them on the fist day of a new year.  I'm also going to use the Bloody Maria's drink recipe for the drink of the day.  We're going to need all the luck with can muster with a year ending in 13...(Southern Living suggests giving this as a New Year's day gift.  Soup in a jar with croutons in a nicely wrapped plastic bag.) Blogger's note:  Made on New Year's Day and forgot to make the rice.  Didn't need it.  It was hearty enough with the cornbread...

• 1/2 (16-oz.) package dried black-eyed peas, rinsed and sorted
• 2 pounds smoked turkey wings
• 1/3 cup finely chopped country ham
• 1/4 teaspoon dried crushed red pepper
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 2 carrots, cut into 1-inch pieces $
• 1 celery rib, diced
• 1 large sweet onion, diced
• 1 bay leaf
• 2 tablespoons canola oil
• 1/2 (16-oz.) package fresh collard greens, trimmed and finely chopped $
• 1 tablespoon hot sauce
• 1 tablespoon apple cider vinegar
• Hot cooked brown rice
• Cornbread Croutons
• Flat-leaf parsley leaves

Preparation

1. 1. Bring peas, turkey wings, and 6 cups water to a boil in a large Dutch oven. Cover, reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming any foam from surface. Drain peas, reserving 1 1/4 cups liquid. Remove turkey meat from bones. Chop meat.
2. 2. Sauté ham and next 7 ingredients in hot oil in Dutch oven over medium-high heat 10 minutes or until vegetables are tender. Add peas, reserved 1 1/4 cups liquid, turkey meat, collards, hot sauce, and 6 cups water. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf. Serve over rice with Cornbread Croutons and parsley.

• Cornbread Croutons:
• 1/2 cup chopped fresh cilantro
• 2 jalapeño peppers, seeded and chopped
• Cornbread batter

Preparation

1. Stir cilantro and jalapeño peppers into your favorite cornbread batter. Bake; cool 10 minutes. Cut into 1-inch cubes. Bake at 375° in a lightly greased jelly-roll pan until edges are golden, stirring halfway through.
Southern Living
JANUARY 2013