Recipe for cooking pot liquor soup

Soups for Salads :: Meat Based Soups

 "Pot Liquor" Soup

2 or 3 (1 lb.) bags frozen mustard or collard
    greens or 2 lb. fresh greens
3 (14 1/2 oz.) cans chicken broth
2 C. water
1 (2 lb.) ham steak, diced
2 Tbsp. Tabasco sauce
3 Tbsp. extra virgin olive oil
3 med. onions, chopped
1 clove garlic, minced
6 red potatoes, peeled and diced
2 (16 oz.) cans field peas, drained
2 (16 oz.) cans crowder peas, drained
1 Tbsp. white vinegar
1 tsp. salt

In lrg. pot, cook greens in chicken broth until tender. Add water and simmer on low heat while preparing rest of ingredients.

In lrg. skillet, toss diced ham in Tabasco and extra virgin olive oil. Saut for 8 to 10 min. Add onion and garlic to the ham and saut until onions are tender.

Add ham and onion mixture to the pot of greens. Add diced potatoes, field and crowder peas. Add vinegar and salt. Taste for seasoning. Simmer, over low heat, for 45 min.

Makes approximately 2 1/2 qt..