Black-Eyed Pea And Sausage Soup

• 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)

1. In a large saucepan, over medium-high heat, cook sausage in olive oil. Remove sausage from pan, leaving drippings.
2. Add onion, carrots, celery, garlic, and green pepper. Saute over medium heat for 10 minutes or until tender.
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. Stir in salsa, if desired.

turkey sausage, olive oil, onion, carrots, celery, garlic, green bell pepper, frozen blackeyed, beef broth, tomatoes, oregano, dried basil, black pepper, kosher salt, chipotle salsa

Taken from www.food.com/recipe/black-eyed-pea-and-sausage-soup-388818 (may not work)