Hoppin' John Soup
Cornbread with Jalapeño Butter
Ingredients
- ½ (12-oz) pkg andouille sausages (such as Aidells), sliced
- ½ cup chopped onion
- ½ (8-oz) pkg diced tricolor bell peppers
- 1 (32-oz) carton low-sodium chicken broth
- ½ (15-oz) pkg frozen black-eyed peas, thawed
- 1 (14.5-oz) can rosemary and oregano diced tomatoes (such as Hunt's), drained
- 3 cups chopped collard greens
- 1 (8.8-oz) pouch microwavable brown rice
- Hot sauce (optional)
Instructions
- Cook sausages, onion, and bell peppers in a Dutch oven over medium-high heat 3 to 4 minutes or until sausages are browned and vegetables are tender.
- Stir in broth, peas, and tomatoes; bring to a simmer. Stir in collard greens, and cook 10 to 15 minutes or until collards are tender.
- Cook rice according to package directions. Serve soup over rice with hot sauce, if desired.
Side Dish Ingredients
- ½ (6-oz) round bakery cornbread
- 1 Tbsp butter, softened
- ½ tsp finely minced jalapeño pepper
Side Dish Instructions
- Preheat oven to 350°F. Place cornbread on a baking sheet. Combine butter and jalapeño; spread over bread. Bake 8 minutes or until thoroughly heated. Cut into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
423
|
114
|
537
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 24 | 2 | 26 |
| Carb (g) | 55 | 11 | 66 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 757 | 190 | 947 |
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