 Hoppin' John Soup
Makes 6 servings
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Image © Publications International, Ltd.
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Hoppin' John Soup
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Ingredients
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4
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strips uncooked bacon, chopped
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1
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large onion, chopped
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2
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cloves garlic, minced
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2
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cans (15 ounces each) black-eyed peas, undrained
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1
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can (14-1/2 ounces) reduced-sodium chicken broth
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3
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to 4 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
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1
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teaspoon dried thyme leaves
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1
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bay leaf
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2
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cups cooked long-grain rice (3/4 cup uncooked rice)
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2
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tablespoons minced fresh parsley
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Prep Time
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15 minutes
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Cook Time
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20 minutes
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1. Cook bacon, onion and garlic in large saucepan over medium-high heat 5 minutes or until vegetables are tender.
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2. Add peas with liquid, broth, 1/2 cup water, Frank's RedHot Sauce, thyme and bay leaf. Bring to a boil. Reduce heat to low; cook, covered, 15 minutes, stirring occasionally. Remove and discard bay leaf.
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3. Combine rice and parsley in medium bowl. Spoon rice evenly into 6 serving bowls. Ladle soup over rice.
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Note
For an attractive presentation, pack rice mixture into small ramekin dishes. Unmold in soup bowls. Ladle soup around rice.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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