My son helped me put this soup together. He told me what he wanted in the soup and we made it together. If the soup thickens up overnight in the refridgerator, just thin it out with more beef base and water.
OL-BLUE'S SAUSAGE AND RAVIOLI SOUP
1 package(s) (14 ounce) BEEF SMOKED SAUSAGE; I Use Hillshire.
2 clove(s) GARLIC; Minced.
1 cup(s) ONION; Chopped.
1/4 cup(s) SPLIT PEAS; Green.
8 cup(s) WATER
3 tablespoon(s) BEEF BASE
1 package(s) (25 ounce) BEEF RAVIOLI; Frozen.
1/2 GREEN BELL PEPPER; Chopped.
1 can(s) (14.5 ounce) GREEN BEANS; Drained.
1 can(s) (14.5 ounce) TOMATOES; Diced.
1 teaspoon(s) BASIL
1 teaspoon(s) OREGANO; Dried.
1/4 teaspoon(s) BLACK PEPPER
2 cup(s) SPINACH LEAVES; Fresh, Torn.
In a sauce pan add spit peas and cover with water.
Bring to a boil and simmer gently for 2 minutes.
Remove from heat and let sit for 1 hour.
Slice sausage into thin bite size pieces.
Put a little oil in pot and cook onions, garlic, green pepper and sausage until onions are transparent.
Add water, beef base, undrained tomatoes, green beans, drained split peas and spices.
Bring to a boil and add ravioli and simmer covered for 45 to 60 minutes stirring occasionally.
Just before serving add torn spinach and let cook for 1 to 2 minutes or until wilted.
6 to 7 servings