Black Eyed Pea Soup with Swiss Chard

Thank you Nicole for this amazing recipe! I am proud to showcase a friend recommended recipe. Please send more people! LOL. Enjoy this delicious, healthy meal with a hearty piece of warm bread or a salad. This is a perfect meal for our California rainy days lately.

Tip: Nicole only found dried black eyed peas. She boiled them for 2 minutes then let them soak for an hour

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

Ingredients

• 2 tablespoon(s) olive oil
• 6 scallions, white bulbs and green tops chopped and reserved separately
  
• 2 cloves garlic, minced
• 1/2 pound(s) Swiss chard or other greens (about 4 cups)
  
• 2 ounce(s) packages frozen black-eyed peas (about 4 cups)
  
• 3 cup(s) water
• 3 cup(s) organic vegetable broth
  
• 1/2 teaspoon(s) Tabasco sauce (optional)
  
• 1 3/4 teaspoon(s) salt
• 1/4 teaspoon(s) fresh-ground black pepper
• 2 teaspoon(s) red- or white-wine vinegar

Directions

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 (optional), 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. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.