Put all the meat (flank steak through to bacon) into a large stock pot, cover with the water, and bring to a boil; remove all scum.
Add salt, peppercorns, onions, garlic, parsley (2 sprigs of fresh mint can be substituted if you wish), bay leaves and cloves; reduce the heat to medium-low, cover the pot, and simmer for about 90 minutes; test the sausages after about 40 minutes, however, and remove them (keep them warm) as soon as they're cooked.
Test the remaining meat during the balance of the cooking time, as not all the meat may need the full 90 minutes of cooking time; keep meat warm when removing from the pot.
Keep removing scum as mixture cooks, and skim off any visible fat as well.
When all the meat has been removed, add the sweet potatoes, turnip, cabbage, carrots and the collard green (if the broth has reduced down too much, add water to ensure that the vegetables are covered); taste and add some salt if necessary.
Over medium-low heat, cook the vegetables, covered, for about 20 minutes, or until they're tender when tested; if some vegetables cook faster than the others, remove them and keep warm.
When all the veggies are cooked, cut both the meat and veggies into serving-size pieces and place on individual soup plates; drizzle broth over (you may not use it all), and serve.