Black-Eyed Pea, Collard Greens Soup with Smoked Sausage

1/2 pound 97-percent fat-free kielbasa or smoked sausage

1 teaspoon extra-virgin olive oil

1 medium yellow onion, chopped

1 1/2 cups peeled, diced potato

15-ounce can black-eyed peas, rinsed

5 ounces frozen collard or turnip greens or spinach

14-ounce can reduced-sodium chicken broth

1 1/4 cups water

Salt, to taste

Ground black pepper, to taste

Cut the sausage in half lengthwise, then crosswise into 1/4-inch slices. In a large pot over medium, heat the oil.

Add the sausage and cook, stirring often, until lightly browned, about 2 to 3 minutes.

Add the onion and sauté until softened, 3 to 4 minutes.

Add the potatoes, black-eyed peas, greens or spinach, broth and water.

Bring to a simmer, cover the pot and cook over low heat until the potatoes are tender, about 15 minutes. Season with salt and pepper.