This pot liquor soup recipe is the perfect way to celebrate Black History Month. It’s hearty and delicious, and it will fill you up without leaving you feeling weighed down. This recipe makes a good helping of soup, so invite some friends over for dinner or make a batch on Sunday night so that you have lunch ready for the following week!
Pot Liquor Soup Recipe
- 2 pounds fresh collard greens
- ¾ pound smoked ham hocks
- 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
- ½ cup vermouth
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 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.