This fast, deeply savory soup of black-eyed peas, tender greens, and smoky ham comes together in 45 minutes.
2 tablespoons cooking oil
6 scallions, white bulbs and green tops chopped and reserved separately
2 garlic cloves, minced
1/2 pound Swiss chard or other greens, tough stems removed, leaves washed well and shredded (about 4 cups)
2 (10-ounce) packages frozen black-eyed peas (about 4 cups)
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1/2 teaspoon Tabasco sauce
1 3/4 teaspoons kosher salt
1 1/2 pounds ham, diced
1/4 teaspoon freshly ground black pepper
2 teaspoons red- or white-wine vinegar
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, until the black-eyed peas are tender, about 20 minutes.
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.
