Ham and Pot Liquor Soup
"A good Southern type of soup."
Original is 8-10 servings
Ingredients
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 by Step Method
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
No special items needed.
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