Black-Eyed-Pea Soup with Greens and Ham

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.