Black-Eyed Peas and Hot Sausage Stew

• 1 lb hot kranjska sausage or 1 lb hot kielbasa, sliced 1/4 inch thick
• 2 large cooking onions, chopped about 2 cups
• 3 garlic cloves, sliced
• 2 large carrots, sliced about 2 cups
• 1 12 cups sliced or diced celery
• 1 (28 ounce) canof san marzano type plum tomatoes
• 1 (1 liter) cartonof organic chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 12 teaspoon smoked paprika
• 4 cups cooked black-eyed peas or 4 cups canned black-eyed peas

1. Using a large soup pot heat up the pan on a medium heat.
2. Add the sliced sausage and start browning, after about 5 minutes add the onions and stir and cook until they start to get lightly golden lifting any meat bit stuck to the bottom .
3. Add sliced carrots, celery , garlic and saute a further 5-10 min until they start to soften.
4. Add the broth and bring to a hard simmer and cook until carrots and celery are al dente , just barely tender.
5. DO NOT BOIL HARD.
6. Add tomatoes one at a time reserving any liquid and breaking them up as you add them.
7. I only used 2/3 of my can and most of the juice you'll have to judge how much tomato you prefer.
8. Cook 10-15 min gently then add the garlic powder, thyme, marjoram and the smoked paprika and the beans.
9. Let the pot come to a hard simmer for cook another 20-30 minutes.

hot kranjska sausage, cooking onions, garlic, carrots, celery, tomatoes, chicken broth, garlic, marjoram, thyme, paprika, blackeyed peas

Taken from www.food.com/recipe/black-eyed-peas-and-hot-sausage-stew-319599 (may not work)