Brown the sausage; drain on paper towels to remove the all the excess oil. In a large dutch oven or soup pot, saute the celery, onion, and garlic in the vegetable oil.
Once the veggies are nice and tender, add in the cooked sausage, water, chicken broth, frozen peas, and red pepper flakes. Simmer the soup for 30 minutes.
Stir in the uncooked rice. Simmer for 20 more minutes or until the rice is cooked.
Serving
Suggestions
Great for left over sausage or blackeyed peas.
Originally Submitted
10/27/2011
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