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Pot Liquor Soup

With collards, ham hocks, and red potatoes, this pot liquor soup is southern comfort all the way. Enjoy a hearty and filling bowl with a slice of warm cornbread.

Southern Living DECEMBER 2001

  • Yield: Makes 2 1/2 quarts
  • Cook time:55 Minutes
  • Prep time:1 Hour

Ingredients

  • 2 pounds fresh collard greens
  • 3/4 pound smoked ham hocks
  • 1 (1 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 (15.8-ounce) cans field peas with snaps, rinsed and drained
  • 2 (15.8-ounce) cans crowder peas, rinsed and drained
  • 2 cups water
  • 1/2 cup vermouth
  • 1 tablespoon white vinegar
  • 1 teaspoon salt

Preparation

Remove and discard stems and discolored spots from collards; rinse with cold water. Drain; tear into 1-inch pieces.

Bring collards, ham hocks, and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.

Toss together chopped ham and hot sauce; cook in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until browned.

Add onion and garlic; saute until tender. Stir in collards, ham hocks, potato, and remaining ingredients. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 45 minutes.

Remove meat from hocks; discard hocks. Return meat to soup.

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Pot Liquor Soup recipe

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