Black-Eyed-Pea Soup with Greens and Ham

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.

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