Hoppin' Stoup and Rice


In the spirit of Fall comfort foods, I will give you one of my very favorite soups to make and eat.  It is a Rachael Ray recipe, but I tweaked it a bit.  The ingredients sound like they are an odd fit for each other, but I tell you, this is one of the most delicious soups, or “stoups” as she calls it, that I’ve ever had!  This recipe makes about 10 cups, and my note at the bottom says “Eat with a Fork!”


Hoppin’ Stoup and Rice

1 ½ C Rice
              (I used brown minute rice.  Brown the rice in a little olive oil, then add 2 ¾ C Water or Chicken Broth.  Then, serve the stoup over the rice) I did wind up putting the rice in the soup later, and that turned out just fine.

1 Large Onion, chopped
1 Md-Lg Sweet Potato, peeled and chopped.
5-6 Celery Ribs, chopped (you can include the leaves if you like)
1 or 2 Green Bell Peppers, chopped

1 lb Sausage.  (The original recipe calls for Andouille, but I really had no idea exactly what that was, so I got “Chorizzo” which, seems to be Italian flavored sausage.  You can probably get whatever kind you want!)

28 Oz Can Stewed Tomatoes
4 C Chicken or Vegetable Broth
1 Package of frozen Black-Eyed Peas. (Yes, Tonight’s gonna be a good, good night.)


The original recipe also calls for hot sauce and a bay leaf, but it’s fine without those.


Cook the sausage, add the chopped veggies, cook for a few minutes.  Add the tomatoes, broth and peas.  Cook until the sweet potatoes are done.


Though this has several ingredients, it’s quite worth the effort.  It doesn’t take very long to actually cook.  It’s just the preparations that take a while.  Maybe an hour or hour and a half total in making this.  You can also freeze this for the future.  Great for those days you are stuck inside on a rainy or snowy day!
Hoppin Stoup

Comments

Post a Comment

Popular posts from this blog

Strawberry Pretzel Dessert

Image
Strawberry Pretzel Dessert What you need:  at least a half of a bag of pretzels.  (I ususally use the small pretzel shaped ones), a stick of butter, 1 C and 3 Tbs of sugar (divided), 2 3-ox packages of strawberry jello, 2-8 oz tubs of cool whip, 2 C Water, 1-8 oz package of cream cheese, 1 pt of strawberries, cut and sweetened, or a package of frozen sweetened strawberries. Mix together: 2 C crushed pretzels ¾ C butter (or really, who are we kidding?   Just put the whole stick in!) 3 tbs sugar Press into 9x13 ungreased pan and bake at 350 for 10 min.   Let it cool completely. Meanwhile… Whip together (with a mixer) in medium bowl and set aside: 2 C whipped topping (basically this is a whole 8 oz tub of Cool Whip) 1 8 oz package cream cheese 1 C sugar Mix Together 2- 3 oz packages (or 1-6 oz) strawberry jello mix 2 C boiling water add 2 16 oz packages of frozen sweetened strawberries or 2 pints cut and sweetened strawberries Dissolve jello in water, a
Read more

Bi-Coastal Salsa

Image
Bi-coastal Salsa Chop up these ingredients and put in a big bowl: 3 cloves garlic 3 green onions 1 small or ½ large red onion 1 small or 1 large Vidalia or sweet onion (1/2 jalepeno) 3-5 Tomatoes 1 green bell pepper 1 red bell pepper 1 orange bell pepper 1 yellow bell pepper (purple bell peppers are nice too, if available) ½ bunch chopped cilantro Mix together: 1-2 tbs red wine vinegar ¼ C lime juice (juice of 1 large  lime or two small ones) Grated lime peel Pepper ¼ tbs ground cumin 1 tsp oregano 1 tsp olive oil (or other salad oil of your choice) I adapted this recipe from two different salsa recipes.   One was from an LA Weigh Loss cook book, and another was from the South Beach cookbook… so, I named this “Bi-Coastal Salsa”! There is no cooking involved here, but the cutting can be tedious if it’s not your favorite thing to do. I like the peppers and onions to be chopped quite fine.   Putting them through a processor is an option, but
Read more

Summer Spinach Salad Dressing

Image
Summer Spinach Salad Dressing 2/3 cup sugar or Splenda 1/3 cup cider vinegar 1/3 cup vegetable oil 1 small onion, finely chopped (in the food processor) 4 teaspoons prepared mustard (I use Dijon or deli mustard) 1 teaspoon salt 1/2 teaspoon coarse ground pepper This was originally recorded in my recipe journal on July 10, 2004 and came from a Taste of Home magazine.   My mom used to work in a FACS department and would get all the old Taste of Home Magazines.   I would sit and peruse them for hours trying to find things that looked good to try to make! Since it is such a sweet dressing, it pairs nicely with spinach, fruit and nuts.
Read more