Lorraine Wallace Soup

• 1 tablespoon extra virgin olive oil
• 1 1/2 lbs bulk lean pork or 1 1/2 lbs turkey sausage
• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 4 (15 ounce) cans black-eyed peas, rinsed and drained
• 2 1/2 cups low sodium chicken broth
• 1 (15 ounce) can diced tomatoes, with juice
• 1 (7 ounce) can diced green chilies, with juice
• 2 tablespoons chili powder
• 1 teaspoon kosher salt
• fresh ground black pepper

1. Place a large, heavy soup pot or Dutch oven over medium-high heat and add the oil. Add the sausage, onion, and celery, and cook, stirring frequently, until the onion is softened and slightly golden and the sausage no longer pink, about 15 minutes.
2. Add the black-eyed peas, broth, tomatoes, chiles, and chili powder. Stir to blend and add the salt and pepper to taste.
3. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes. Taste for seasoning.
4. Ladle into warm bowls and serve.

extra virgin olive oil, lean pork, onion, celery, blackeyed peas, chicken broth, tomatoes, green chilies, chili powder, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/lorraine-wallace-soup-446860 (may not work)