1 tbsp. Extra Virgin Olive Oil
1 lb. skinless smoked sausage
1 medium onion, chopped
3 to 4 cloves garlic, grated or chopped
4 cups chicken stock
2 sprigs rosemary, leaves removed and chopped
4 sprigs thyme
1 tbsp. smoked paprika
1 to 2 tbsp. Cajun seasoning (depending on your taste)
salt and ground black pepper, to taste
1/4 cup tomato paste
1 large bunch kale, thick stems removed and discarded, leaves shredded
1 large baking potato, peeled and diced
2 cans Goya black eyed peas, drained and rinsed

Place a large soup pot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon.

Once hot, add sausage and sauté for 3 to 4 minutes until browned and remove from pot. Add onion and garlic to pot and sauté until translucent. Add chicken stock, chopped rosemary, thyme sprigs, smoked paprika, Cajun seasoning, salt & pepper to taste and tomato paste and cook on medium-low for about 45 minutes (Cajun seasoning usually contains salt and pepper, so you may not need extra).

Remove thyme stems from the cooked broth then add chopped kale and cook about 20 minutes. Add potatoes and cook another 10 to 15 minutes until potatoes are tender. Add black eyed peas and cooked sausage and heat through.

Submitted by: Kathi Mostefai