Quick Hoppin’ John Soup Recipe

Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and celery. Cook until vegetables are tender, about 5 minutes.

Add black-eyed peas, vegetable broth, diced tomatoes, smoked paprika, cumin, black pepper, and salt to the pot. Stir well to combine.

Bring the soup to a boil, then reduce heat and simmer for 15 minutes.

Stir in cooked rice and cook for an additional 5 minutes.

Serve the soup hot, garnished with chopped green onions and a drizzle of hot sauce, if desired.