Ham and Pot Liquor Soup

8-10
Servings
15-20m
Prep Time
45m
Cook Time
1h
Ready In


"A good Southern type of soup."

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (738.3 g)
  • Calories 677.6
  • Total Fat - 39.9 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 141.7 mg
  • Sodium - 2452.4 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 5.9 g
  • Sugars - 6.5 g
  • Protein - 49.2 g
  • Calcium - 90.4 mg
  • Iron - 5.3 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 2.1 mg

Step 1

Remove and discard stems and discolored spots from collards; rinse with cold water. Drain and tear into 1-inch pieces.

Step 2

Bring collards and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once. (I'm not sure why you would do this twice, but I think it's to remove bitterness?)

Step 3

Toss together ham and hot sauce. Cook ham in oil in a Dutch oven over medium-high heat for 8 - 10 minutes or until browned. Add onion and garlic, and saute until tender.

Step 4

Stir in collards, potato, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes. Makes 10 cups.

Tips & Variations


No special items needed.

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