Pot Liquor Soup
From henrie 16 years agoIngredients
- Pot Liquor Soup shopping list
- 2 lbs. fresh collards greens shopping list
- 3/4 lb. smoked ham hocks shopping list
- 1 (1 1/2 lb.) ham steak, chopped shopping list
- 2 tablespoons hot sauce shopping list
- 3 tablespoons olive oil shopping list
- 3 medium onions, chopped shopping list
- 1 garlic clove, minced shopping list
- 6 red potatoes, diced shopping list
- 3 (14 1/2 oz.) cans chicken broth shopping list
- 2 (15.8 oz.) cans of field peas with snaps, rinsed and drained shopping list
- 2 (15.8 oz.) cans of crowder peas, rinsed and drained shopping list
- 2 cups of water shopping list
- 1/2 cup of vermouth (optional, I didn't use it) shopping list
- 1 tablespoon white vinegar shopping list
- 1 teaspoon salt shopping list
How to make it
- 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 precedure once.
- Toss together chopped ham and hot sauce; cook in hot oil over medium high heat 6-8 min or until brown.
- 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 occassionally, 45 min.
- Remove meat from hocks; discards hocks. Return meat to soup.
People Who Like This Dish 7
- rosemaryblue CollegeTown
- uncoolmom Atlanta, GA
- tsehnert Lincoln, NE
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- shirleyoma Cove, OR
- henrie Savannah, GA
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The Rating
Reviewed by 2 people-
This is great Henrie! Maybe we can combine the two....not a bad idea! :)
rosemaryblue in CollegeTown loved it -
Oh, I haven't something like this since I was a kid!! Sounds wonderful!
shirleyoma in Cove loved it
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