Pot Liquor (Likker) Soup

This is as Southern as it gets. But the recipe is made quicker by using canned products and prepackaged greens. For New Years, substitute black-eyed peas, and you'll have your green and peas tradition! Serve with nice thick slices of cornbread. Show more

Ready In: 1 hr 25 mins

Yields: 19 cups


  • 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 1/2ounce) 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
  • 12 cup vermouth
  • 1  tablespoon white vinegar
  • 12 teaspoon salt


  1. 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.
  2. 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.
  3. Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.

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