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Ham and Pot Liquor Soup

Here's how you make Ham and Pot Liquor Soup
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  • Servings: 8-10
  • Prep: 15-20m
  • Cook: 45m
    • The following recipe serves 8-10 people.

Ingredients

The ingredients are:
  • 2 pounds fresh collard greens
  • 2 pound ham steak, chopped
  • 2 tablespoons hot sauce
  • 3 tablespoons olive oil
  • 3 medium onions, chopped
  • 1 garlic clove, minced
  • 5-6 red potatoes, diced
  • 42 ounces (three 14 ounce cans) chicken broth or can use bouillion or homemade
  • 32 ounces (two 16 ounce cans) field peas
  • 32 ounces (two 16 ounce cans) crowder peas, drained
  • 2 cups water
  • 1/2 cup vermouth
  • 1 tablespoon white vinegar
  • 1 teaspoon salt (more or less to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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