Ingredients
2tbspcooking oil
6scallions,white bulbs and green tops chopped and reserved separately
2clovesgarlic,minced
½lbswiss chard,or other greens, tough stems removed, leaves washed well and shredded
10ozfrozen black eyed peas,(2 packages)
3cupswater
3cupslow-sodium chicken broth,canned or homemade stock
½tsptabasco sauce
1¾tspsalt
½lbham,diced
¼tspfresh ground black pepper
2tspwhite wine vinegar,or red
Preparation
In a large pot, heat the oil over moderately low heat. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.
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, for about 20 minutes until the black-eyed peas are tender.
Stir the ham into the soup and cook for about 2 minutes until the ham is warmed through. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.
Serve warm and enjoy.
