I do love soup.  And I do love a crock pot.  And I do love Sophie.  Put those together and what have you got?  A LOT OF LETTERS ON A BUTTON!

Here at AnnieBlogs, you’re getting 2 soups for the price of one- I put that PITCHER O SOUP recipe up here a few weeks ago.  But just for Sophie, and all of you lovelies, I’m bustin’ out an oldie but a goodie for this.

This is my godmother Earlene’s recipe for Hoppin’ John Soup. And when I opened the Word document to get the recipe it said “AKA ELTON JOHN SOUP“.  Pray tell, Annie of 2006, why did you type that?  Because that is HILARIOUS.

And so it shall be.

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ELTON JOHN SOUP

1 medium onion, chopped
1 TBS. garlic, chopped
4-6 oz. Black Forest (or other deli) ham, chopped (about 1/3 pound)
2 TBS. flour
1 can Rotel tomatoes (original or mild) [I use mild because I am a wimp.]
2 cans black-eyed peas (Bush’s)
1 can chicken broth

Saute onion and garlic in olive oil.  Stir in flour when sautéed.  Coat onion and garlic with the flour.
Add Rotel tomatoes and about ½ can of chicken broth.
Add ham.  Stir and reduce heat.
Process one can of peas in blender or food processor until creamy.  Add to mixture.
Add remaining can of whole peas.
Stir and simmer about 20 minutes.  Add remaining chicken broth as needed for desired soup thickness.
Serve over a scoop of cooked rice.  Garnish with a dollop of sour cream and chopped green onions.  Serve with corn bread.

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Y’all.  This stuff is so good.  It kinda breaks my heart because have I told you I can’t eat pork anymore?  [That sound you hear are the pigs of the world celebrating.]  But alas, pork is one of my migraine triggers.  So I have to make my favorite soup with… deep sigh… turkey.