 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
This is another wonderful soup for the upcoming winter months. It's really great, my family loves it. Very flavorful. Ingredients:
pot liquor soup |
2 lbs. fresh collards greens |
3/4 lb. smoked ham hocks |
1 (1 1/2 lb.) 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 oz.) cans chicken broth |
2 (15.8 oz.) cans of field peas with snaps, rinsed and drained |
2 (15.8 oz.) cans of crowder peas, rinsed and drained |
2 cups of water |
1/2 cup of vermouth (optional, i didn't use it) |
1 tablespoon white vinegar |
1 teaspoon salt |
Directions:
1. Remove and discard stems and discolored spots from collards; rinse with cold water. Drain; tear into 1 inch pieces.
2. Bring collards, ham hocks, and water to cover to a boil in a large dutch oven. Remove from heat; drain. Repeat precedure once.
3. Toss together chopped ham and hot sauce; cook in hot oil over medium high heat 6-8 min or until brown.
4. 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.
5. Remove meat from hocks; discards hocks. Return meat to soup.
|
|