Pot Liquor (Likker) Soup
photo by Debbwl
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
19 cups
ingredients
- 1 (16 ounce) package fresh collard greens, chopped
- 2 lbs ham steaks, chopped
- 2 tablespoons hot sauce
- 3 tablespoons olive oil
- 3 medium onions, chopped
- 2 garlic cloves, minced
- 6 red potatoes, diced
- 3 (14 1/2 ounce) cans chicken broth (you can use your own stock if you'd like)
- 2 (16 ounce) cans field peas, drained
- 2 (16 ounce) cans crowder peas, drained
- 2 cups water
- 1⁄2 cup vermouth
- 1 tablespoon white vinegar
- 1⁄2 teaspoon salt
directions
- Bring collard greens and water to cover to a boil in a large Dutch Oven. Remove from heat; drain. Repeat the process if you are boiling in batches.
- Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes or until browned (while the collards are draining). Add the onion and garlic; saute until tender.
- Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is easy Southern living and flavor with putting in a full day?s work. Using pre-chopped Collard greens, pre-chopped onion, canned black-eyed peas, and red skinned potatoes (means no peeling) makes this the quickest and easiest I have ever made this type of meal. Also enjoyed the addition of vermouth, being surprised by the nice background flavor it brought to this soup. The only change I made was to use fully smoked chops in place of ham steak. Thanks for the post.
RECIPE SUBMITTED BY
breezermom
United States