Black-Eyed Pea Soup With Greens and Ham

Ingredients

2 tablespoons cooking oil
6 scallions, white bulbs and green tops chopped and reserved separately
2 garlic cloves, minced,
12 lb swiss chard, (about 4 cups) or 12 lb other greens, tough stems removed, leaves washed well and shredded (about 4
2 packages (10 ounce) black-eyed peas, frozen, (about 4 cups)
3 cups water
3 cups canned low sodium chicken broth, or 3 cups homemade stock
12 teaspoon Tabasco sauce
1 34 teaspoons salt
1 12 lbs piece ham, diced,
14 teaspoon black pepper, ground, fresh
2 teaspoons red wine vinegar

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.