Ingredients

3 cans chicken broth
1 C. water
4 garlic cloves crushed
1 tsp. dried thyme
1 tsp. hot pepper sauce
1 bay leaf
1 pound smoked ham hock
3/4 pound fresh collard greens remove ribs, and tear into small pieces
2 packages frozen black-eyed peaches-10 oz. each

Cooking Instructions

In saucepan, bring broth, water, garlic, thyme, hot sauce and bay leaf to a boil. In 5 or 6 quart crock pot, layer remaining ingredients in order listed. Add hot broth mixture. Cover, cook on low 8 to 10 hours, or on high 4 to 5 hours, until peaches are very tender. Remove hock, discard bay leaf. Trim fat off hock, cut meat from bone, shred. Stir into soup. Ladle into bowls.
 
 
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