Black-Eyed Pea and Sausage Soup1 pound smoked sausage, sliced
2 teaspoons vegetable oil
1 large onion, chopped
3 carrots, coarsely chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 large green bell pepper, chopped
2 (15 oz.) cans black-eyed peas, rinsed and drained
3 (14 1/2 oz.) cans beef broth
1 (14 1/2 oz). can diced tomatoes with basil, garlic, and oregano, undrained
1 (16 oz.) jar chipotle-flavored salsa*
1/2 teaspoon salt
1/4 teaspoon pepper
Cook sausage in oil in a large Dutch oven, stirring until it browns. Remove sausage, reserving drippings in pan. Add onion, carrots, bell pepper, garlic, and celery. Saute' over medium-high heat 8 minutes or until vegetables are tender. Stir in sausage, peas, broth, and tomatoes. Bring to a boil. Cover; reduce heat, and simmer 35 minutes. Stir in salsa, salt, and pepper. Simmer 10 more minutes. Yield 10 cups.
*If desired, a milder salsa can be substituted.