Skippin’ Jenny (Hoppin’ John Soup)

I realize that it’s been more than a few days since the start of the new year. Still, I had to share this delicious recipe for heart and tummy warming Skippin’ Jenny Soup. Hoppin’ John is traditionally served on New Year’s Day. When Hoppin’ John is served on the day after the new year, it’s called Skippin’ Jenny. I’ve taken some of the traditional New Year’s Day fare, lightened it up a bit and turned the whole mess into a yummy soup suitable for serving all year long. Hoppin’ John traditionally includes black-eyed peas, some form of pork and rice. My soup recipe uses smoked turkey wings instead of fat pork and I left the rice out altogether. To make the soup a bit heartier, stir in 1 cup of cooked rice and heat through, just before serving. Happy Cooking!

Skippin' Jenny

Skippin’ Jenny (Hoppin’ John Soup)
1½ pounds smoked turkey wings
12 cups water
1 (16-ounce) bag chopped fresh collard greens
1 (10-ounce) bag frozen seasoning blend (onions, celery, bell peppers)
2 cloves garlic, minced
2 (24-ounce) packages fresh black-eyed peas
Sea salt
Freshly ground black pepper
Pepper vinegar, if desired
Chopped fresh tomatoes, to garnish
Place turkey wings in a large stock pot. Cover with 12 cups of water and bring to a boil. Lower heat to medium-high and cook until turkey meat begins to fall off the bones. Turn off heat. Remove turkey and bones from the stock. When turkey is cool enough to handle, remove meat from the bones and set aside. Discard bones and skin. Return turkey meat back to the pot and bring stock to a boil. Add collard greens and package of seasoning blend. Stir in garlic. Cook until collards start to become tender, stirring occasionally. Add black-eyed peas and cook until peas are soft, stirring occasionally. When peas are cooked through, season to taste with salt and pepper. Season with hot pepper vinegar, if desired. Serve hot. Garnish with diced fresh tomatoes. Serves 6 to 8.

Skippin' Jenny

Place turkey wings in a large stock pot.

Skippin' Jenny

Cover with 12 cups of water and bring to a boil. Lower heat to medium-high and cook until turkey meat begins to fall off the bones. Turn off heat.

Skippin' Jenny

Remove turkey and bones from the stock. When turkey is cool enough to handle, remove meat from the bones and set aside. Discard bones and skin.

Skippin' Jenny

Return turkey meat back to the pot and bring stock to a boil.

Skippin' Jenny

Add collard greens and package of seasoning blend.

Skippin' Jenny

Stir in garlic.

Skippin' Jenny

Cook until collards start to become tender, stirring occasionally.

Skippin' Jenny

Add black-eyed peas and cook until peas are soft, stirring occasionally.

Skippin' Jenny

When peas are cooked through, season to taste with salt and pepper.

Skippin' Jenny

Season with hot pepper vinegar, if desired. Serve hot. Garnish with diced fresh tomatoes.

Catering by Debbi Covington

www.cateringbydebbicovington.com