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.
 
 
 "If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)