Recipe for Black-Eyed Pea, Ham and Sweet Potato Soup 
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Yield:
8
Ingredients:
Amount Ingredient
3 can chicken broth
1 cup water
4 x garlic cloves crushed
1 tsp dried thyme
1 tsp hot pepper sauce
1 x bay leaf
1 lb smoked ham hock
3/4 lb fresh collard greens remove ribs,
and tear into small pieces
2 pkt frozen black-eyed peas - (10 oz ea) thawed
1/2 cup chopped onion
1 cup diced celery
1 lb sweet potatoes peeled, diced
Instructions:
Instructions: In saucepan, bring broth, water, garlic, thyme, hot sauce and bay leaf to a boil.

In 5- or 6-quart slow cooker, 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 peas are very tender.

Remove hock; discard bay leaf. Trim fat off hock; cut meat from bone; shred. Stir into soup. Ladle into bowls.

Stovetop Method: In 5- or 6-quart Dutch oven, simmer all ingredients 1 1/2 hours or until peas and ham hock are very tender. Finish as directed above.

This recipe yields 8 servings.

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