Black-Eyed Pea, Collard, and Sausage Soup

1/2 lb. 97% fat-free kielbasa or smoked sausage
1 tsp. olive oil
1 medium onion, finely chopped
1 1/2 C peeled, diced potatoes
15 oz. can black-eyed peas, rinsed
5 oz. frozen collard greens or spinach
14 oz. can chicken broth
1 1/4 C. water
salt to taste
black pepper to taste

Cut the sausage in half lengthwise, then crosswise into 1/4 in. thick slices.
In a large pot over medium, heat oil. Add the sausage and cook, stirring often, until lightly browned, about 2-3 min. Add the onion and saute until softened, 3-4 min.
Add the potatoes, peas, greens, broth and water.
Bring to a simmer, cover the pot and cook over low heat until the potatoes are tender, about 15-20 min. Salt and pepper to taste.