Pot Liquor (Likker) Soup

"This is as Southern as it gets. But the recipe is made quicker by using canned products and prepackaged greens. For New Years, substitute black-eyed peas, and you'll have your green and peas tradition! Serve with nice thick slices of cornbread."
photo by Debbwl photo by Debbwl
photo by Debbwl
photo by DRAKARI photo by DRAKARI
photo by Debbwl photo by Debbwl
Ready In:
1hr 25mins
19 cups


  • 1 (16 ounce) package fresh collard greens, chopped
  • 2 lbs ham steaks, chopped
  • 2 tablespoons hot sauce
  • 3 tablespoons olive oil
  • 3 medium onions, chopped
  • 2 garlic cloves, minced
  • 6 red potatoes, diced
  • 3 (14 1/2 ounce) cans chicken broth (you can use your own stock if you'd like)
  • 2 (16 ounce) cans field peas, drained
  • 2 (16 ounce) cans crowder peas, drained
  • 2 cups water
  • 12 cup vermouth
  • 1 tablespoon white vinegar
  • 12 teaspoon salt


  • Bring collard greens and water to cover to a boil in a large Dutch Oven. Remove from heat; drain. Repeat the process if you are boiling in batches.
  • Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes or until browned (while the collards are draining). Add the onion and garlic; saute until tender.
  • Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.

Questions & Replies

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  1. This is a clarification regarding DRAKARI " Pot Liquor " Soup. This is actually stir fried Collard Greens, with bean sprouts, onions, tomatoes,lemons slices and vinegar. Seasoned to taste. I call it Fried Collard Greens and Company.
  2. This is easy Southern living and flavor with putting in a full day?s work. Using pre-chopped Collard greens, pre-chopped onion, canned black-eyed peas, and red skinned potatoes (means no peeling) makes this the quickest and easiest I have ever made this type of meal. Also enjoyed the addition of vermouth, being surprised by the nice background flavor it brought to this soup. The only change I made was to use fully smoked chops in place of ham steak. Thanks for the post.



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