Black-Eyed-Pea Soup with Greens and Ham

Black-Eyed-Pea Soup with Greens and Ham
Photo by © Melanie Acevedo


  • 1 ¾ teaspoons salt
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 2 10- ounces packages frozen black-eyed peas (about 4 cups)
  • ¼ teaspoon fresh-ground black pepper
  • 2 cloves garlic, minced
  • 3 cups water
  • 6 scallions, white bulbs and green tops chopped and reserved separately
  • + 5 more ingredients
    • ½ teaspoon Tabasco sauce
    • 2 teaspoons red- or white-wine vinegar
    • 2 tablespoons cooking oil
    • 1 ½- pounds piece ham, diced
    • ½ pound Swiss chard or other greens, tough stems removed, leaves washed well and shredded (about 4 cups)

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...

View full recipe at My Recipes


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