Place black-eyed peas in a large bowl. Cover by a few inches with water. Cover the bowl, and let sit at room temperature for 8 hours or overnight.
Drain peas and rinse well.
Heat oil in a large pot over medium heat. Add onion, garlic, bacon and celery. Cook, stirring occasionally, about 5 to 8 minutes. Add peas and broth. Bring to a boil. Skim any foam from the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes.
Add collard greens and carrots. Simmer until tender, 15 to 20 minutes.
Season to taste with salt, pepper, and hot sauce and serve.
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