In large stockpot add olive oil. Stir in onions, garlic, ham base, hot sauce, thyme and oregano. Sauté until onions are translucent.
Add drained black-eyed peas, vegetable stock, water and chopped ham. Simmer until peas are tender, approximately 40-50 minutes. Add collards and simmer an additional 20-30 minutes.
Pepper to taste. Serve hot.
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