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You are here: Home / Recipes / Main Dish / Beans/Lentils/Pulses / Vegetarian Hoppin John Stew

Vegetarian Hoppin John Stew

By Traci · Jump to Recipe · Jump to Video
This post may contain affiliate links. Please read my affiliate policy.

Traditionally made in celebration of the New Year, and to bring good luck, this vegetarian and vegan Hoppin John Stew recipe is a favorite during the coldest months of the year. Nourishing and comforting, share this vegetarian Hoppin John with a side of cornbread for a hearty meal! This recipe is vegetarian, vegan and easily gluten free. [ watch the VIDEO on the recipe card! ]

Overhead shot of Hoppin John Stew shared with CornbreadHoppin John Stew Ingredients    Hoppin John Stew ingredients and removing stems from collard greens.

Table of Contents

  • Vegetarian Hoppin John Stew A New Year Tradition
  • How to Make Vegetarian Hoppin John Recipe
  • More Black Eyed Pea Recipes to Love
  • Vegetarian Hoppin John Stew Recipe
  • Video

Vegetarian Hoppin John Stew A New Year Tradition

A tradition in the new year always includes black eyed peas. In this hoppin John recipe, I’ve paired black eyed peas with collard greens, one of my favorite food pairings. They’re like peas and carrots! Bake up a big skillet of cheesy jalapeño cornbread to share with hoppin John stew because you’ll need something to soak up all that flavorful broth!  

And don’t be shy about pulling out a vegetarian black eyed pea recipe year round. I mean, there’s so much goodness in these little lucky peas. They’re not just for the new year!

New to collard greens? 

They’re a powerhouse of nutrition and are delicious to incorporate into your food rotation. Raw, they’re a sturdy thick green with a texture similar to kale but even heftier. Cooked, they become tender yet still hold their structure.

Like kale, collard greens are an easy green to include in soups and stews when you want a little more texture, heft and that beautiful green color. They pair perfectly in this hoppin John recipe. 

Sautéed veggies for Hoppin John recipe in a Dutch oven.   Sautéed veggies and tomatoes Hoppin John Stew in a Dutch oven. Washing Chopped Collard Greens for Hoppin John Stew   Collard greens, black eyed peas are added to the Dutch oven for this vegetarian Hoppin John Stew.

How to Make Vegetarian Hoppin John Recipe

Traditionally hoppin John stew with collard greens is cooked with some sort of cured meat or ham hock. But to achieve that smokey flavor in this vegetarian hoppin John recipe, I use liquid smoke. It does the job without any meat (a vegetarian and vegan secret!). 

This stew is simple to make with just a bit of advance prep. Soaking those lucky peas (aka black eyed peas) overnight creates a most tender and creamy pea. In summary, here’s how to make it (see recipe card below for full details).

  • First, soak the black eyed peas in water overnight.
  • Second, in a heavy bottom stock pot, saute the veggies; celery, bell pepper and onion. Add a bit of smoky paprika and pepper flakes.
  • Third, stir in the water, tomatoes, garlic, bayleaf and soaked peas. Cover and cook for about 30 minutes. 
  • Fourth, while the stew is simmering away, whip up a batch of cornbread, cook the rice and chop and clean the collards.
  • Next, once the black eyed peas are tender, stir in the collard greens. Lid and cook for an additional 15 minutes. 
  • Last, stir in the rice, warm through and this hoppin john recipe is ready! 

Vegetarian and vegan hoppin John stew recipe feeds a small crowd, but also freezes beautifully. 

Vegetarian Hoppin John Soup recipe shared with cornbread in a bowl. Hoppin John recipe shared with cornbread in a bowl.

A Few Notes on Vegetarian Hoppin John Soup

  • To soak or not to soak? Unsoaked black-eyed peas only take a bit longer to cook than soaked peas. If not soaking, simply simmer about 10-15 minutes longer or until tender, before adding the collards to the mix. 
  • Bulk Bins: Look for black eyed peas and rice in the bulk bins. They’re more economical and refilling a large jar cuts down on waste. 
  • Collard Prep: Collards tend to carry a bit of soil on them. Rinse off any loose dirt, cut the stem/rib out and chop into bite size pieces before plunging them into a bowl of water. There, agitate the greens then drain. 
  • Meal Prep: The rice can be cooked and the veggies chopped up to three days in advance and stored in a lidded container in the refrigerator. 
  • About Liquid Smoke: Find liquid smoke at your grocery where BBQ and other hot sauces are sold and look for the simplest ingredient list with words you can pronounce, gluten free if needed. 
  • Freezer friendly? Yes please! Store vegetarian hoppin John stew in a lidded container for up to three days in the refrigerator or up to two weeks in the freezer. 
  • Share this with your favorite cornbread. Have a look at my Jalapeño Cornbread or Gluten Free Cornbread!

More Black Eyed Pea Recipes to Love

  • Black Eyed Pea Sweet Potato Cornbread Pot Pie
  • Harissa Stewed Black Eyed Peas with Okra and Collard Greens
  • Crock Pot Black Eyed Peas
  • BBQ Black Eyed Peas Collard Rolls
  • Black Eyed Peas with Smoky Collards and Cheesy Grits
Hoppin John Stew shared with cornbread in a bowl.
Print Recipe

Vegetarian Hoppin John Stew Recipe

Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Servings:6 Servings
Calories:211kcal
Author:Traci York | Vanilla And Bean
*Advance Prep - soak the peas overnight - but see notes in case you forget or prefer not to soak.*
Traditionally made in celebration of the New Year, and to bring good luck, Hoppin John Stew is a favorite during the coldest months of the year. Hearty and comforting, serve with a side of cornbread to complete this filling meal.

Ingredients

  • 1 1/2 C (275g) Dry Black Eyed Peas *soaked overnight, at least 8 hours
  • 2 Tbs Vegetable Oil I use coconut or olive
  • 1 1/4 C (165g) Yellow Onion medium dice, about 1/2 a medium onion
  • 1 1/4 C (145g) Green Bell Pepper medium dice, about one medium bell
  • 3/4 C (75g) Celery medium chop, about two ribs
  • 1 tsp Smoky Paprika
  • 1/4 tsp Red Pepper Flakes or chili flakes
  • 5 C (2.7kg) Water
  • 1, 14.5 oz (411g) Can of Fire Roasted Tomatoes and all their juices
  • 1 1/2 Tbs Minced Garlic about three large cloves
  • 1 Bay Leaf
  • 2 tsp Fine Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 3/4 tsp Liquid Smoke gluten free if needed
  • 1 lb (450g) Collard Greens tough stems removed, chopped into bite size pieces and thoroughly washed, about two bundles
  • 1 tsp Apple Cider Vinegar
  • Tabasco to taste
  • Chopped fresh parsley for garnish

For the Rice:

  • 1/2 C (110g) Long Grain White Rice
  • 3/4 C (160g) Water
  • 1/8 tsp Fine Sea Salt

Instructions

  • *Advance Prep*  Cover the black eyed peas with enough water to cover by about 3". Let soak overnight or at least 8 hours. Drain and rinse. *See note if you forget to soak.
  • In a large stock pot or Dutch oven add the oil and heat on medium until shimmering. Add the onion, bell pepper and celery and saute on medium heat for 7-8 minutes or until softened. Sprinkle in the paprika and red pepper flakes. Stir in to coat veggies, about one minute. Add the water, tomatoes, garlic, bayleaf, salt and pepper, liquid smoke and soaked black eyed peas. Bring to a simmer then turn down heat to low, lid the pot and cook for 25-35 minutes or until peas are just tender, not mushy. 
  • Meanwhile, while the peas are cooking, cook the rice. Rinse rice under running water until the water runs clear. In a medium stockpot add the rice, water and salt. Bring to a simmer, turn heat to low and put a lid on the pot. Cook on low for 17-20 minutes, until water is absorbed and rice in tender. Remove from heat and let stand for 10 minutes with lid on. Fluff with fork. 
  • Once the peas are tenderish, stir in the chopped collards in two additions. Cook an additional 15 minutes on low, with lid on or until the collards are tender. Stir in the cooked rice, apple cider vinegar, taste for salt and add a few dashes of Tabasco. Warm through, just a few minutes.
  • Garnish with chopped parsley if desired. Serve with cornbread, and more Tabasco. Store leftovers in a covered container in the refrigerator for up to three days or in the freezer for up to two weeks. 

Video

Notes

*If you forget to soak, as I often do, or prefer not to soak, simply simmer the peas for a little longer than if you soaked them, and before adding the collards. Check to make sure the peas are tender before adding the collards. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 211kcal | Carbohydrates: 34g | Protein: 8g | Fat: 5g | Saturated Fat: 4g | Sodium: 972mg | Potassium: 450mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4430IU | Vitamin C: 56.5mg | Calcium: 236mg | Iron: 2.2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Pinterest pin for hoppin john stew.

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  1. Avatar for JOSIEJOSIE

    January 1, 2023 at 11:09 am

    5 stars
    Made this for New Year’s Day today to bring us some luck for the new year! It’s really tasty, so nice after all the rich food we’ve been eating lately. I used cabbage instead of collards which worked well. Thanks for another great recipe!

    Reply
    • Avatar for TraciTraci

      January 4, 2023 at 5:04 pm

      Hii Josie! Thank you for your note, rating and giving the recipe a go. But oh my goodness, cabbage instead of collards sounds amazing! I’m going to try it next time!

      Reply
  2. Avatar for Lyric McKnightLyric McKnight

    January 1, 2022 at 11:51 am

    Making this now… sounds good EXCEPT – 1-1/2 TBSP of garlic? Sounds like a lot, and more than I would equate to 3 cloves. I’m going with 1-1/2 TSP.

    Reply
    • Avatar for TraciTraci

      January 1, 2022 at 11:53 am

      Hi Lyric… three garlic cloves would be from plump/large garlic cloves. Adjusting to taste is a good idea!

      Reply
      • Avatar for LyricLyric

        January 1, 2022 at 2:58 pm

        4 stars
        LOL, Traci, you were right! The garlic sounded scary, but I truly could have used some more. I also didn’t have collards, so subbed spinach. So good!

        Reply
        • Avatar for TraciTraci

          January 1, 2022 at 4:08 pm

          It adds SO much to this recipe. Next time, Lyric! Spinach sounds delish!

          Reply
  3. Avatar for Stef TarpyStef Tarpy

    January 4, 2021 at 5:43 am

    5 stars
    Happy New Year Traci! This Hoppin’ John stew is soooo good – a great, healthy way to start off the new year! Hope you are doing well!

    Reply
    • Avatar for TraciTraci

      January 5, 2021 at 12:37 pm

      Hey Stef! Happy New Year to you :D I’m so happy you gave this recipe a go. We love it and have it year round… it’s SOooo comforting!

      Reply
  4. Avatar for AnnetteAnnette

    December 29, 2020 at 6:48 am

    5 stars
    I’ve made this several times and it’s always a winner! Hearty and Flavorful.
    I omitted the liquid smoke and added about 3 TBS molasses plus increased the smoked paprika to 2 tsp. I also used kale since I could not find collard greens in my area.
    This recipe has definitely been added to my regular winter rotation.

    Reply
    • Avatar for TraciTraci

      December 29, 2020 at 11:22 am

      Hi Annette! SO happy to hear you’re enjoying the stew. Thank you for your note and sharing your tips! I love the idea of molasses, and kale.

      Reply
  5. Avatar for JoannaJoanna

    February 27, 2020 at 1:27 pm

    Rather than draining the greens, lift them out of the water—you’ll leave the grit behind at the bottom of the bowl. Looking forward to trying your recipe!

    Reply
  6. Avatar for LalitaLalita

    January 15, 2020 at 9:35 am

    5 stars
    This was delicious. I went ahead and made this in the instant pot (I did not soak the peas but did rinse them thoroughly). Used the sauté for the first part of instructions (I did add 2 carrots and roasted the onion and pepper for more smoke flavor; as I did not have the liquid smoke) and then 17 minutes High Pressure with 15 minute natural release (collards on top). Will make again.

    Reply
    • Avatar for TraciTraci

      January 15, 2020 at 3:58 pm

      Hiii Lalita! Thank you for your note, rating and giving the recipe a go. Too.. for your IP notes! I know this will help others. So happy to hear you enjoyed the stew!

      Reply
  7. Avatar for Margaret AultMargaret Ault

    November 6, 2019 at 3:17 pm

    5 stars
    Simply delicioua and nutritious! 5 stars

    Reply
    • Avatar for TraciTraci

      November 6, 2019 at 9:47 pm

      Hiii Margaret! I loove this recipe sooo much too! Thank you for your note and rating… it truly made my day!

      Reply
  8. Avatar for MargaretMargaret

    April 18, 2019 at 9:48 am

    5 stars
    Really, really yummy and healthy!!!!

    Reply
    • Avatar for TraciTraci

      April 18, 2019 at 10:00 am

      So glad you like it Margaret! Thank you for coming back and leaving a note!

      Reply
  9. Avatar for Kristen VecchioKristen Vecchio

    January 30, 2019 at 3:08 pm

    5 stars
    Delicious! Super flavorful and the black eyed peas were perfectly cooked.

    Reply
    • Avatar for TraciTraci

      January 31, 2019 at 8:25 am

      Hi Kristen! Thank you for coming back and leaving a note! Hooray for super flavorful! So happy you enjoyed the recipe. I looove this one!

      Reply
  10. Avatar for SamanthaSamantha

    January 24, 2019 at 5:59 am

    5 stars
    Hi Traci,

    Happy New Year!

    Thank you so much for this recipe. I usually stick to your recipes exactly because you have such a good balance of flavor, but for this one I had to use what was on hand.

    We had some cooked kidney beans and a ton of kale to use up, so I altered the cooking steps a tad but kept your seasonings and ratios. It was perfect. The spice level was great without hot sauce for me and with hot sauce for my husband.

    We had never heard of Hoppin John stew before, but we will be making it on chilly days from now on!

    Reply
    • Avatar for TraciTraci

      January 24, 2019 at 7:39 am

      Hi Samantha!Thank you for coming back and leaving a note, your kind words and sharing your adaptations! What great subs, to use what you have on hand – not having to make a special trip to the store is a WIN! I love kidney beans… they’re so creamy and just a perfect partner for this soup. So happy you two enjoyed the recipe! Thank you again!

      Reply
  11. Avatar for AndreaAndrea

    January 6, 2019 at 11:09 pm

    5 stars
    Simply delicious! The house smells great. I made vegan cornbread to go with it, and it was amazing. Love your recipes.

    Reply
    • Avatar for TraciTraci

      January 12, 2019 at 10:40 am

      Hi Andrea! Thank you for your note! So happy to read… and yes on making the house smell so good! Hooray!

      Reply
  12. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    January 6, 2019 at 5:41 pm

    5 stars
    I love these kinds of stews, Traci. The weather here has been cold and rainy and this would be perfect with a nice glass of wine. It’s filling, healthy and packed with veggies – a great way to start to the New Year eating right. Wishing you a wonderful New Year, Traci!

    Reply
    • Avatar for TraciTraci

      January 12, 2019 at 10:40 am

      You and me both Geraldine! I love the addition of a glass of wine… I’m in! Happy New Year my friend!

      Reply
  13. Avatar for Alexandra | Occasionally EggsAlexandra | Occasionally Eggs

    January 6, 2019 at 2:45 am

    5 stars
    Happy new year friend! I’ve never tried Hoppin John stew but it’s on the list, as soon as we have an oven to make cornbread in!

    Reply
    • Avatar for TraciTraci

      January 12, 2019 at 10:41 am

      Hey Lady! It’s a must try! And yes, worth waiting for because you gotta have cornbread to go with it! xo

      Reply
  14. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    January 5, 2019 at 6:14 pm

    5 stars
    Happy New Year my friend!! First time I ever had Hoppin John was on my honeymoon in Bermuda, and I loved it. Believe it or not, Tom enjoyed it too. This is such a comforting dish and so perfect for winter. Love it with the cornbread on the side. Can’t wait to give it a try! Looking forward to all the deliciousness you’ll be sharing in 2019 Traci!

    Reply
    • Avatar for TraciTraci

      January 12, 2019 at 10:47 am

      What a gorgeous place for a honeymoon! And Tom enjoyed Hoppin John?! I’m quite impressed! I hope you (and Tom) enjoy this version. Do you think he’ll go for the collards? LOL! Happy New Year Mare!

      Reply
  15. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    January 5, 2019 at 7:16 am

    Happy New Year, Traci! Love this colorful stew! And yes, liquid smoke is such a great trick. And it lasts forever because you need such a small amount. I think I’ve had the same bottle for 10 years! Lol!

    Reply
    • Avatar for TraciTraci

      January 12, 2019 at 10:46 am

      Yeah! It does last forever…. I think I’ve had the same bottle for about 3 years now, but 10?! Woah! LOL! Happy New Year Liz!

      Reply
  16. Avatar for Laura | Tutti DolciLaura | Tutti Dolci

    January 4, 2019 at 8:54 pm

    Happy New Year, Traci! This stew looks perfect!

    Reply
    • Avatar for TraciTraci

      January 12, 2019 at 10:44 am

      Thank you Laura! Happy New Year!

      Reply

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