Black-Eyed-Pea Soup with Greens and Ham

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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

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.