Pot Liquor Soup - cooking recipe

Ingredients

2 lb. fresh collards
2 lb. ham steak, chopped
2 Tbsp. hot sauce
3 Tbsp. olive oil
3 medium onions, chopped
1 garlic clove, minced
5 red potatoes, diced
3 (14 1/2 oz.) cans chicken broth
2 (16 oz.) cans field peas, drained
2 (16 oz.) cans crowder peas, drained
2 c. water
1/2 c. vermouth (white)
1 Tbsp. white vinegar
1 tsp. salt

Preparation

Remove stems and rinse collards.
Drain and tear into 1-inch pieces.
Cover with water and bring to a boil.
Remove from heat; drain.
Repeat.