Pot Liquor Soup

Southern Living NOVEMBER 1998

  • Yield: 2 1/2 quarts


  • 2 pounds fresh collard greens
  • 1 (2-pound) ham steak, chopped
  • 2 tablespoons hot sauce
  • 3 tablespoons olive oil
  • 3 medium onions, chopped
  • 1 garlic clove, minced
  • 6 red potatoes, diced
  • 3 (14 1/2-ounce) cans chicken broth
  • 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 teaspoon salt


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 oven over medium-high heat 8 to 10 minutes or until browned. Add onion and garlic, and saute until tender.

Stir in collards, potato, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes.


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Pot Liquor Soup Recipe