Recipe ingredients
- 2 or 3 (1 pound) bags frozen mustard or collard greens or 2 pound fresh greens
- 3 (14 1/2 ounce) cans chicken broth
- 2 cups water
- 1 (2 pound) ham steak, diced
- 2 tablespoons Tabasco sauce
- 3 tablespoons olive oil
- 3 medium onions, chopped
- 1 clove garlic, minced
- 6 red potatoes, peeled and diced
- 2 (16 ounce) cans field peas, drained
- 2 (16 ounce) cans crowder peas, drained
- 1 tablespoon white vinegar
- 1 teaspoon salt
Recipe method
- In large pot, cook greens in chicken broth until tender.
- Add water and simmer on low heat while preparing rest of ingredients.
- In large skillet, toss diced ham in Tabasco and olive oil.
- Saute for 8 to 10 minutes.
- Add onion and garlic to the ham and saute‚ 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 minutes.
Other soup recipes:
Pot liquor soup recipe
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