Black-Eyed Pea Soup - cooking recipe

Ingredients

2 (16 oz.) cans Bush's best dry black-eyed peas
1/2 lb. bulk sausage
1/2 c. chopped green peppers
1/4 c. chopped onion
1 garlic clove, chopped finely
1 c. canned tomatoes
1/4 tsp. black pepper
1/4 tsp. oregano
1/4 tsp. rosemary
1/2 to 1 c. grated cheese

Preparation

Crumble sausage in large frying pan. Cook and drain fat off. Add green pepper, onion and garlic. Cook 5 minutes and stir. Together add tomatoes and seasonings.
Pour in black-eyed peas with the liquid in can. Cover and simmer, slowly 15 minutes. Serve hot with cheese on top.