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Nutrition Facts
Serving Size 1 cups 303g Recipe makes 19 cups) The following items or measurements are not included below: field peas 1/2 cup vermouth
Calories 312
Calories from Fat 48		(15%)
Amount Per Serving		%DV
	Total Fat 5.4g	8%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 941mg		39%
Potassium 1112mg		31%
Total Carbohydrate 42.9g		14%
	Dietary Fiber 7.2g	28%
	Sugars 5.1g
Protein 24.0g		48%
how is this calculated?

Pot Liquor (Likker) Soup

Recipe #379597 | 1½ hours | 25 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: breezermom
Jun 29, 2009

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.

19 cups (change servings and units)

Ingredients

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

Directions

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.