Black-Eyed Pea and Sausage Soup

Ingredients

• 1 lb bulk smoked turkey sausage or Italian turkey sausage
• 2 teaspoons olive oil
• 1 large onion, chopped
• 2 carrots, shredded
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 4 cups frozen black-eyed peas (about 1 1/2 sixteen-ounce pkgs)

• 3 (14 ounce) cans beef broth

• 1 (14 ounce) can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• kosher salt
• 1/2 cup chipotle salsa (optional)

Directions

1. 1

   In a large saucepan, over medium-high heat, cook sausage in olive oil. Remove sausage from pan, leaving drippings.

2. 2

   Add onion, carrots, celery, garlic, and green pepper. Saute over medium heat for 10 minutes or until tender.

3. 3

   Stir in sausage, peas, broth, tomatoes, oregano, basil, black pepper and salt to taste. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.

4. 4

   Stir in salsa, if desired.