Vegetarian Hoppin John Stew

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. Dry black-eyed peas (soaked or not soaked) combine with onions, bell pepper, celery and garlic, smoky paprika, rice, and collard greens to create a comforting stew.

Share vegetarian Hoppin John with a side of cornbread for a hearty meal! This recipe is vegetarian, vegan and easily gluten free. 

⭐️⭐️⭐️⭐️⭐️ Reader Review: “I make this soup with cornbread and It’s always a hit with family & friends. It really is the best, just delicious!” ~ Catherine

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.  Bake up a big skillet of Cheesy Jalapeño Cornbread or my Buttery Sourdough 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 vegetarian Black Eyed Pea Recipes 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 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. 

At a Glance: How to Make Hoppin John Stew

Traditionally hoppin John stew with collard greens is cooked with some sort of cured meat or ham hock. But to achieve that smoky flavor in this 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 the peas overnight creates a most tender and creamy pea. 

• First, soak the black eyed peas in water overnight.
• Second, saute the veggies. Add a bit of smoky paprika and pepper flakes.
• Third, stir in the water, tomatoes, garlic, bayleaf and soaked peas. Cover and cook.
• Fourth, while the stew is simmering, cook the rice and prep the collards.
• Next, once the black eyed peas are tender, stir in the collard greens. Lid and cook just a little longer.
• Last, stir in the rice, warm through and this dinner is ready! 

Traci’s Tips

• 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. 
• 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. 

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Vegetarian Hoppin John Stew

4.94 stars (from 15 ratings)

By Traci York

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 6 Servings

*Advance Prep - soak the peas overnight - see notes for no 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.

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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, 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. 

Share this with your favorite cornbread. Have a look at my Buttery Sourdough Cornbread, Jalapeño Cornbread or Gluten Free Cornbread!

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 36g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 984mg | Potassium: 444mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4382IU | Vitamin C: 50mg | Calcium: 245mg | Iron: 2mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

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