Soup For Autumn Sundays

In the Autumn, cool weather means soup is a great meal for Sunday evenings at  Applejack Lane. I found this recipe in  Christmas with Southern Living 2001 and have wanted to try this recipe for some time.

Black-Eyed Pea and Sausage Soup

1 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.