Black-Eyed-Pea Soup with Greens and Ham

Ingredients

• 8 cups black-eyed peas frozen
• 3 cups chicken broth low-sodium homemade canned
• 2 tablespoons cooking oil 
• 1.5 pounds ham diced
• 2 cloves garlic minced
• 0.3 teaspoon fresh-ground pepper black
• 1.8 teaspoons salt 
• 6  scallions white green chopped
• 4 cups swiss chard shredded washed well
• 0.5 teaspoon all the tabasco sauce you handle 
• 3 cups water 
• 2 teaspoons white-wine vinegar 

Equipment

• pot

Directions

1. In a large pot, heat the oil over moderately low heat.
2. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.
3. 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.
4. Stir the ham into the soup and cook until the ham is warmed through, about 2 minutes.
5. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.
6. Variations: Instead of the Swiss chard, use your own favorite greens. Collard, mustard, kale, or beet greens would each lend its unique flavor to the soup.
7. Wine Recommendation: This soup has more than enough oomph to partner a rich California Syrah. Spicy blackberry and green-olive flavors, a strong earthy streak, and solid structure are its hallmarks, and all of these will go well here.