1 lb Dean’s sausage (hot or mild)

1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
1 cup peeled and sliced carrots
1 tablespoon minced garlic
1 teaspoon dried thyme leaves
4 cups chicken broth
1 (28-ounce) can diced tomatoes
6 cups tightly packed fresh chopped collard greens, tough stems removed
1 (15.5-ounce) can black-eyed peas, drained and rinsed
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Brown and crumble sausage over medium heat and drain. Pour black-eyed peas into a strainer over the sink; rinse and let drain.

In a large soup pot add olive oil, carrots and onions, and cook for approximately 7-8 minutes or until vegetables are tender, stirring frequently. Add garlic and thyme and stir to combine, cook 1 more minute. Stir in sausage.

Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil. Add chopped collards and stir well to combine.

Reduce heat to maintain a gentle simmer, cover and simmer for 15-20 minutes or until collard greens are tender. Stir in rinsed black-eyed peas, season with salt and pepper and cook for an additional 5 minutes.