Ingredients

The following ingredients have 4 Servings
  • 16 ounce package hot pork sausage
  • 1 cup chopped yellow onion
  • 1 ½ cups beef broth (low sodium)
  • 1 (8 ounce) can tomato sauce
  • 1 (14.5 ounce) can stewed tomatoes
  • 2 (15.8 ounce) cans black-eyed peas (rinsed and drained)
  • 1 (15.25 ounce) can whole kernel yellow corn (drained)
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 2 tablespoons chopped fresh parsley (optional garnish)

Instruction

  • Cook sausage and onion over medium high heat in a Dutch oven or soup pot until sausage is browned and no longer pink (about 5 to 6 minutes). Crumble sausage with a wooden spoon as it is cooking. Drain off grease.
  • Add beef broth, tomato sauce, stewed tomatoes with juices, black-eyed peas, corn, salt and pepper. Stir to combine.
  • Bring to a simmer over medium high heat. Reduce heat as needed to maintain a gentle simmer (medium to medium low).
  • Cover and simmer for 5 minutes. Season with additional salt and pepper, if desired.
  • Serve garnished with chopped fresh parsley, if desired.