Kitchen Express Pot Likker Soup

Kitchen Express Pot Likker Soup

This soup would be wonderful alongside a bowl of hoppin' John.

Southern Living JANUARY 2009

  • Yield: Makes 6 to 8 servings
  • Cook time: 53 Minutes
  • Prep time: 20 Minutes


  • 1/2 pound smoked boneless pork loin, chopped
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 1 tablespoon vegetable oil
  • 1 garlic clove, chopped
  • 1/2 cup dry white wine
  • 2 tablespoons jarred ham soup base
  • 1 (14.5-oz.) can vegetable broth
  • 8 cups water
  • 1/4 teaspoon dried crushed red pepper
  • 1/2 (16-oz.) package fresh collard greens, washed and trimmed
  • Cornbread Croutons


1. Sauté pork, onion, and carrot in hot oil in a Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute. Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half.

2. Stir in ham soup base, broth, water, and red pepper. Bring to a boil. Gradually stir in collards; reduce heat, and simmer 45 minutes or until collards are tender. Serve with Cornbread Croutons.