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Pot Liquor Soup Recipe

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This recipe for Pot Liquor Soup is from The FrazierFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
2 (14 ˝-ounce) cans chicken broth
2 (16-ounce) cans field peas drained
2 (16-ounce) cans crowder pease, drained
2 cups water
˝ cup vermouth
1 Tablespoons white vinegar
1 teaspoon sakt
Directions:
Directions:
Remove and discard stems from collards, clean and rinse well with cold water. Drain and tear into 1 inch pieces. Bring collard greens and water 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 oi in a Dutch oven over medium-high heat 8 to10 minutes or until browned, Add onion and garlic, and sauté until tender. Stir in collards, potatoes and remaining ingredients, bring to a boil. Reduce heat and simmer, stirring occasionally for 45 minutes.

 

 

 

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