Peejohn Soup with Smoked Turkey (Hoppin' John Soup)

YIELD

300 21/2 oz servings

INGREDIENTS

18¾ lbs field peas (soaked overnight) or 28 lbs frozen field peas

9.38 lbs smoked turkey (legs or wings)

4.69 lbs onions, diced

2.34 lbs celery, diced

2.34 lbs carrots, diced

93¾ ea garlic cloves, minced

18¾ qts chicken stock

2.34 cups apple cider vinegar

18¾ T salt (adjust to taste)

9.38 T black pepper

18¾ bay leaves

2.34 bunches fresh thyme

9.38 lbs cornbread crumble (for garnish)

METHOD

1. Prep the ingredients: Dice the onions, celery, and carrots. Mince the garlic. Note: If using dried field peas: Soak overnight in cold water. Drain and set aside. If using frozen field peas: No soaking is required. Thaw slightly if needed before cooking.

2. Cook the smoked turkey: In large stockpots, add the smoked turkey legs or wings with 9.38 qts of chicken stock. Bring to a boil, reduce heat, and simmer for 1½-2 hours until the turkey is tender and falling off the bone. Remove the turkey from the pot. Shred the meat and discard the bones and skin. Set the meat aside.

3. Sauté the vegetables: In another large stockpot, heat oil or butter over medium heat. Add the onions, celery, carrots, and garlic. Sauté for 10-15 minutes until softened and caramelized.

4. Combine and simmer: Add the soaked or frozen field peas to the pot with the sautéed vegetables. Pour in the remaining 9.38 qts of chicken stock and bring to a boil. Reduce heat to a simmer. Add bay leaves, thyme, salt, and pepper. Cook for 1½-2 hours, or until the peas are tender.

5. Finish the soup: Stir in the shredded smoked turkey and apple cider vinegar. Simmer for an additional 15 to 20 minutes to let the flavors meld. Adjust seasoning with salt and pepper to taste.

6. Ladle 2½ oz portions of soup into small bowls or cups.

7. Garnish each serving with cornbread crumble for a traditional Southern touch.