Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

HOPPIN` JOHN SOUP




Source of Recipe


French's Mustard


List of Ingredients




4 strips uncooked bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
2 cans (15-ounces each) black-eye peas, undrained
1 can (14.5 ounces) reduced-sodium chicken broth
1/2 cup water
3 to 4 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1 teaspoon dried thyme leaves
1 bay leaf
2 cups cooked long grain rice (3/4 cup uncooked rice)
2 tablespoons minced fresh parsley


Recipe



1. Cook bacon, onion and garlic in large saucepan over medium-high heat 5 minutes or until vegetables are tender.

2. Add peas with liquid, broth, 1/2 cup water, Frank`s RedHot Sauce, thyme and bay leaf. Bring to a boil. Reduce heat to low; cook, covered, 15 minutes, stirring occasionally. Remove and discard bay leaf.

3. Combine rice and parsley in medium bowl. Spoon rice evenly into 6 serving bowls. Ladle soup over rice.


Makes 6 servings (about 6 cups)

Tip: For an attractive presentation, pack rice mixture into small ramekin dishes. Unmold into soup bowls. Ladle soup around mound of rice.