Lunch: Black-Eyed-Pea Soup with Greens and Ham

Black-eyed peas are are actually beans. Likely originating in North Africa and brought to the New World by explorers and slaves, these tasty legumes have long been an important and beloved part of the Southern diet.

Ingredients

2 tbsp. Cooking oil
6 scallions
2 cloves garlic
1/2 lb. Swiss chard or other greens
2 oz. packages frozen black-eyed peas (about 4 cups)
3 c. water
3 c. canned low-sodium chicken broth or homemade stock
1/2 tsp. Tabasco sauce
1 3/4 tsp. salt
1 1/2 lb. piece ham
1/4 tsp. fresh-ground black pepper
2 tsp. red- or white-wine vinegar

Instructions

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.
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.

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