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Black-Eyed-Pea Soup with Greens and Ham

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Source: Quick from Scratch - Soups and Salads

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Active Time:  15 Minutes
Total Time:  35 Minutes
Yield:  Serves 4

There's nothing better than a pot of Southern-style slow-simmered greens, flavored with salty ham and a dose of vinegar. Our quick soup starts with the same ingredients, adds black-eyed peas and a shot of Tabasco, and cooks in no time. Add more Tabasco or vinegar to suit your taste.

RECIPE INGREDIENTS

2 tablespoons cooking oil

6 scallions, white bulbs and green tops chopped and reserved separately

2 cloves garlic, 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 salt

1 1/2-pound piece ham, diced

1/4 teaspoon fresh-ground black pepper

2 teaspoons red wine vinegar or white wine vinegar

Black-Eyed-Pea Soup with Greens and Ham Recipe at Cooking.com

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DIRECTIONS

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.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

896

Fat. Total:

30g

Fiber:

17g

Carbohydrates, Total:

91g

Sodium:

2814mg

% Cal. from Fat:

30%

Cholesterol:

79mg

Protein:

67g

Spotlight Recipe Review

See all 1 reviews »

Rating:

by: Samantha, CA

Reviewed: 01/01/2011

Very easy and Tasty

i used collard greens and had no Tabasco. also used dry beans that had soaked overnight. really good.

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11 people gave this Cheers. Click here to Cheer this review.

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Black-Eyed-Pea Soup with Greens and Ham

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