Pot Liquor Soup

This recipe was a first for me. I have never had Pot Liquor Soup before. I copied a Southern Living recipe years ago from a WW Message Board. I am just getting around to trying it out. I was the lucky family member who took the ham bone and leftover ham home from Easter this year. I decided to try to make Pot Liquor Soup. The original recipe used fresh collard greens and ham hocks. They boil them together several times. I took a short cut and used frozen collard greens, the leftover ham and bone. They used chicken broth, I made ham stock with the ham bone. It turned out so good. I did not know what I was missing. It reminded me of the vegetables on the plate lunches at the old Pete Harris Cafe. There was the place on the plate where the black-eye peas and greens would mix together. So good! The only thing missing from this meal was corn bread. I will definitely make corn bread next time I make this soup.

Shown in my new Fiesta Rice Bowl
in Flamingo. Thanks Sis!

Pot Liquor Soup

Adapted from: Southern Living

Make about 5 quarts; 10+ servings

Ingredients

For Ham Broth:

1 ham bone

1 medium onion, unpeeled and quartered

2 ribs of celery, cut into 2” pieces

2 carrots, unpeeled and cut into 2” pieces

1/2 tsp dried rosemary

1/2 tsp dried thyme

2 bay leaves

10 black peppercorns

Handful parsley leaves and stems

2 quarts water

For Soup:

3/4 lb. ham, diced

2 medium onions, chopped

1 garlic clove, minced

1 Idaho potato, diced

2 Tbsp. Tabasco or hot sauce

2 lbs. frozen collard greens

1 (15.8 oz) cans field peas with snaps, rinsed and drained

1 (15.8 oz) cans black-eye peas, rinsed and drained

1/2 c. vermouth

1 Tbsp. apple cider vinegar

1 tsp. salt, or to taste

1/4 tsp. black pepper, or to taste

Directions

Place ham bone, onion, celery, carrots, broth spices and herbs in a large Dutch oven. Add water and bring to a boil. Lower heat to a simmer, cover and simmer for 2 hours. Remove from heat; remove ham bone and set aside to cool. Strain broth through a mesh strainer lined with cheese cloth. Return broth to pot and discard veggies. Remove any ham from the bone and shred into broth.

Add diced ham, onion, garlic and potato; bring to a boil. Stir in collards, and remaining ingredients. Bring mixture back to a boil, reduce heat, and simmer covered, stirring occasionally, 45 minutes. Taste for seasoning, adjust if necessary and serve.



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