Pot Liquor Soup

• 2 pounds fresh collard greens
• 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 (16-ounce) cans field peas, drained
• 2 (16-ounce) cans crowder peas, drained
• 2 cups water
• 1/2 cup vermouth
• 1 tablespoon white vinegar
• 1 teaspoon salt

1. Remove and discard stems and discolored spots from collards; rinse with cold water. Drain and tear into 1-inch pieces.
2. Bring collards and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
3. Toss together ham and hot sauce. Cook ham in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until browned. Add onion and garlic, and saute until tender.
4. Stir in collards, potato, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes.

collard greens, ham steak, hot sauce, olive oil, onions, garlic, red potatoes, chicken broth, peas, crowder peas, water, vermouth, white vinegar, salt

Taken from www.myrecipes.com/recipe/pot-liquor-soup-0 (may not work)