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sausage vegetable oil onion carrots garlic celery green bell pepper frozen black-eyed beef broth tomatoes salsa salt pepper
Viewed: 78 - Published at: 8 years agoIngredients
- 1 pound smoked sausage, sliced
- 2 teaspoons vegetable oil
- 1 large onion, chopped
- 3 carrots, coarsely chopped
- 3 garlic cloves, minced
- 2 celery ribs, chopped
- 1 large green bell pepper, chopped
- 4 cups frozen black-eyed peas (about 1 1/2 [16-ounce] packages)
- 3 (14 1/2-ounce) cans beef broth
- 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 1 (16-ounce) jar chipotle-flavored salsa (we tested with Pace)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
- Cook sausage in oil in a large Dutch oven, stirring until it browns. Remove sausage, reserving drippings in pan. Add onion and next 4 ingredients; saute over medium-high heat 8 minutes or until vegetables are tender. Stir in sausage, peas, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in salsa, salt, and pepper; simmer 10 more minutes.
