Black-Eyed Pea Soup with Sausage and Spinach

• Gluten free

• Meat

  • 1 lb Pork sausage, Hot

• Produce

  • 2 cups Baby carrots
  • 3 cups Baby spinach, tightly packed
  • 2 (15.8-ounce cans Black-eyed peas
  • 1 tbsp Garlic
  • 1 tsp Thyme, dried
  • 1 (28-ounce can Tomatoes
  • 1 (10-ounce can Tomatoes and green chilies
  • 1 1/2 cups Yellow onion

• Canned Goods

  • 4 cups Chicken broth

Found on theblondcook.com

Description

Ingredients

• 1 pound hot pork sausage
• 1-1/2 cups chopped yellow onion
• 2 cups baby carrots (or peeled and sliced carrots)
• 1 tablespoon freshly minced garlic
• 1 teaspoon dried thyme
• 4 cups chicken broth
• 1 (28-ounce) can diced tomatoes (undrained)
• 1 (10-ounce) can diced tomatoes and green chilies (RO*TEL - undrained)
• 2 (15.8-ounce) cans black-eyed peas, drained and rinsed
• 3 cups tightly packed baby spinach

Directions

• In a large soup pot or dutch oven, brown sausage with onions and carrots over medium high heat until sausage is browned and no longer pink (about 5-6 minutes), stirring constantly (crumble sausage while cooking). Drain off any fat from sausage.
• Add garlic, thyme, chicken broth, diced tomatoes and RO*TEL. Stir to combine.
• Bring to a gentle boil and reduce heat to simmer. Cover and simmer for 20 minutes, or until carrots are tender, stirring occasionally.
• Add black-eyed peas and spinach and stir to combine. Cook uncovered for 3-4 minutes, or until spinach is wilted.