Ham and Pot Liquor Soup
Created by ForeverMama on August 19, 2022
- Servings: 8-10
- Prep Time: 15-20m
- Cook Time: 45m
- Recipe #39375
Ingredients
- 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)
How to Make
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Step 1: Remove and discard stems and discolored spots from collards; rinse with cold water. Drain and tear into 1-inch pieces.
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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?)
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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.
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Step 4: Stir in collards, potato, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes. Makes 10 cups.
Nutritional Facts
- 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