Black-Eyed-Pea Soup with Greens and Ham Recipe

Black-Eyed-Pea Soup with Greens and Ham Recipe

  • 2 tablespoons cooking oil
  • 6 scallions, white bulbs and green tops chopped and reserved separately
  • 2 cloves garlic, minced
  • 1/2 pound Swiss chard or other greens, tough stems removed, leaves washed well and shredded
  • 2 (10 ounce) packages frozen black-eyed peas
  • 3 cups water
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon Tabasco Sauce
  • 1 3/4 teaspoons salt
  • 1 1/2 pounds piece of ham, diced
  • 1/4 teaspoon fresh-ground black pepper
  • 2 teaspoons red or white wine vinegar
  1. In a large pot, heat the oil over moderately low heat. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.
  2. Add the Swiss chard, black-eyed peas, water, broth, Tabasco, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the black-eyed peas are tender, about 20 minutes.
  3. Stir the ham into the soup and cook until the ham is warmed through, about 2 minutes. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.
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