Black-Eyed-Pea Soup with Greens and Ham Recipe

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.

How to use dried black-eyed peas instead of frozen

If frozen black-eyed peas aren’t available — or if you’d rather cook your own — use 1 1/2 to 2 cups dried peas to replace the 20 ounces of frozen. Rinse them, then simmer in unsalted water until just tender but not mushy, usually 35 to 45 minutes depending on their age. Since they won’t release as much starchy liquid as the frozen kind, you may want to reduce the added water by about 1/2 cup, or simply adjust the consistency as the soup simmers.

Can the Swiss chard be swapped out for other greens?

Yes, feel free to substitute your favorite greens, or the ones you have on hand. Collard, mustard, kale, or beet greens would each lend their unique flavor to the soup.

Notes from the Food & Wine Test Kitchen

• Add the greens in two batches if the pot feels crowded. Swiss chard wilts quickly, so letting the first handful collapse before adding the rest helps everything cook evenly.
• Slightly thawing the black-eyed peas before adding them keeps the pot from cooling down too much for a quicker cook time.
• If the broth feels thin once the peas are tender, take off the lid and let it simmer briefly until it reaches the thickness you like.

Suggested pairing

This soup has more than enough oomph to partner with 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.