Black-Eyed Pea Soup with Collard Greens and Sausage

theblondcook.com

Martha

1 tablespoon extra-virgin olive oil

1 cup chopped yellow onion

1 cup peeled and sliced carrots

½ cup sliced celery

1 tablespoon minced fresh garlic

1 (14 ounce) package smoked sausage, sliced

1 teaspoon dried thyme leaves

4 cups chicken broth

1 (28 ounce) can diced tomatoes

6 cups tightly packed chopped collard greens, tough stems removed

1 (15.5-ounce) can black-eyed peas, drained and rinsed

¼ teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

Directions at theblondcook.com

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