Pot Liquor (Likker) Soup Recipe #379597
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.
by breezermom
1½ hours | 25 min prep
19 cups
- 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
- 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.
- 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.
- Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.
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5 stars