Black-Eyed-Pea Soup With Greens And Ham Recipe

Name: Black-Eyed-Pea Soup With Greens And Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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- ounces 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- pounds piece ham, diced; 1/4 teaspoon fresh-ground black pepper; 2 teaspoons red- or white-wine vinegar

Servings: persons

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- ounces 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- pounds piece ham, diced
1/4 teaspoon fresh-ground black pepper
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.
4
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.
5
Wine Recommendation: This soup has more than enough oomph to partner a rich California Syrah. Spicy blackberry and green-olive flavors, a strong earthy streak, and solid structure are its hallmarks, and all of these will go well here.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Black-Eyed-Pea Soup With Greens And Ham falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Eyed-Pea Soup With Greens And Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions