Hoppin’ John Soup (Black-eyed peas and Swiss chard Soup)

You’ll Need

• 1 cup dried black-eyed peas
• 8 cups water
• ½ to 1 teaspoon very finely chopped Jalapeno or other hot chili
• ¼ to ½ teaspoon crushed red pepper
• 2 cloves garlic, finely chopped
• 1 Ham bone or 1-pound ham shank
• ½ cup uncooked regular long grain rice
• 1 large onion, chopped (about 1 cup)
• 1 medium red or green bell pepper, chopped (about 1 cup)
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ pound Swiss Chard or Mustard Greens, coarsely chopped (about 4 cups)

Directions

• Heat peas and water to boiling in Dutch oven.
• Boil uncovered 2 minutes; remove from heat.
• Cover and let stand 1 hour.
• Stir in chili, garlic and ham bone.
• Heat to boiling; reduce heat.
• Cover and simmer 1 to 1-1/2 hours or until peas are tender.
• Remove ham bone.
• Remove ham from bone and cut into bite-size pieces.
• Reserve ham.
• Stir rice, onions, bell pepper, salt and pepper into soup.
• Cover and simmer about 25 minutes, stirring occasionally, until rice is tender.
• Stir in ham and Swiss Chard.
• Cover and simmer until hot.