Hoppin' John Soup
Cornbread with Jalapeño Butter
Ingredients
- 1 (12-oz) pkg andouille sausage, sliced
- 1 cup chopped onion
- 1 (8-oz) pkg diced tricolor bell peppers
- 2 (32-oz) cartons less sodium chicken broth
- 1 (15-oz) pkg frozen black eyed peas, thawed
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
- ½ (16-oz) pkg chopped collard greens
- 2 (3.5-oz) pouches boil in bag brown rice
- Hot sauce, optional
Instructions
- Cook sausage, onions, and bell peppers in a large Dutch oven over medium-high heat 3 to 4 minutes or until sausage is 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
- 1 (6-oz) round bakery cornbread
- 2 Tbsp butter, softened
- 2 tsp finely minced jalapeno pepper
Side Dish Instructions
- Preheat oven to 350°F. Place cornbread on a baking sheet. Combine butter and jalapeño; spread on cornbread.
- Bake 8 minutes or until thoroughly heated. Cut into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
372
|
128
|
500
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 23 | 2 | 25 |
| Carb (g) | 52 | 15 | 67 |
| Fiber (g) | 10 | 1 | 11 |
| Sodium (mg) | 1357 | 200 | 1557 |
| T. Sugs (g) | 8 | 5 | 13 |
| A. Sugs (g) | 1 | 4 | 5 |
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