Black-Eyed Pea Soup with Greens and Sausage

1 lb. Bradley's mild smoked sausage links
1 Tbsp. extra virgin olive oil
2 medium onions, chopped
3 cups cubed red potatoes
2 cans (15 oz. each) black-eyed peas, drained and rinsed
2 to 4 cups fresh kale or collards, washed and chopped in bite-size pieces
  (or use frozen - one 10 oz. package)
32 oz. chicken broth
2 1/2 cups water
Salt and pepper to taste

Cut the sausage in half lengthwise, then crosswise into 1/4 inch slices.  In a large pot, heat the oil over medium heat.  Saute' sausages until lightly browned.  Add onions and saute' until softened.  Add remaining ingredients except salt and pepper.  Bring to simmer, cover pot and cook over low heat until the potatoes are tender, about 15 minutes.  Season to taste with sale and pepper.

This is one of our favorite soups and we always make it with Bradley's Sausage.