• Fast

Ingredients

1. 2 tablespoons cooking oil
2. 6 scallions, white bulbs and green tops chopped and reserved separately
3. 2 cloves garlic, minced
4. 1/2 pound Swiss chard or other greens, tough stems removed, leaves washed well and shredded (about 4 cups)
5. 2 10-ounce packages frozen black-eyed peas (about 4 cups)
6. 3 cups water
7. 3 cups canned low-sodium chicken broth or homemade stock
8. 1/2 teaspoon Tabasco sauce
9. 1 3/4 teaspoons salt
10. 1 1/2-pound piece ham, diced
11. 1/4 teaspoon fresh-ground black pepper
12. 2 teaspoons red- or white-wine vinegar

Directions

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.

Notes

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.