Pot Liquor Soup

Pot Liquor Soup
Photo by www.myrecipes.com

Ingredients

  • 3 (14 1/2-ounce) cans chicken broth
  • 2 pounds fresh collard greens
  • 1 (2-pound) ham steak, chopped
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 2 cups water
  • + 7 more ingredients
    • ½ cup vermouth
    • 2 (16-ounce) cans field peas, drained
    • 2 (16-ounce) cans crowder peas, drained
    • 3 tablespoons olive oil
    • 2 tablespoons hot sauce
    • 3 medium onions, chopped
    • 6 red potatoes, diced

Remove and discard stems and discolored spots from collards; rinse with cold water. Drain and tear into 1-inch pieces. Bring collards and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once. Toss together ham and hot sauce. Cook ham in hot oil in a Dutch...

View full recipe at My Recipes

Comments

Variations on Pot Liquor Soup

  • Pot Liquor Soup
    • 3 tablespoons olive oil
    • 6 red potatoes, diced
    • 1 (1 1/2-pound) ham steak, chopped
    • 2 (15.8-ounce) cans field peas with snaps, rinsed and drained
    • +10 other ingredients


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