Black-Eyed Pea and Sausage Soup
- Reviews 2
Ready In: 1 hr
Serves: 10
Ingredients
- 1 lb bulk smoked turkey sausage or 1 lb 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
- In a large saucepan, over medium-high heat, cook sausage in olive oil. Remove sausage from pan, leaving drippings.
- Add onion, carrots, celery, garlic, and green pepper. Saute over medium heat for 10 minutes or until tender.
- 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.
- Stir in salsa, if desired.
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