# Components:
→ Meats
01 - 1 lb Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 can (14 oz) diced tomatoes with juices
→ Legumes
08 - 2 cans (14 oz each) black-eyed peas, drained and rinsed
→ Broth & Liquids
09 - 5 cups low-sodium chicken broth
→ Herbs & Spices
10 - 1 tsp dried thyme
11 - 1 tsp dried oregano
12 - 1 bay leaf
13 - ½ tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper to taste
→ Finishing
15 - 2 tbsp chopped fresh parsley for garnish
16 - Grated Parmesan cheese for serving (optional)
# Directions:
01 - In a large soup pot or Dutch oven over medium heat, crumble and brown the Italian sausage until cooked through, approximately 5-7 minutes. Drain excess fat if necessary.
02 - Add the onion, carrots, celery, bell pepper, and garlic to the pot. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in the diced tomatoes with their juices, black-eyed peas, chicken broth, thyme, oregano, bay leaf, and red pepper flakes if using. Mix well to combine.
04 - Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
05 - Season with salt and black pepper to taste. Remove the bay leaf from the pot.
06 - Ladle soup into bowls. Garnish with chopped parsley and grated Parmesan cheese if desired.
