Saute the diced sausage in oil until browned, then set aside, leaving remaining oil in soup pot.

Add the onions, carrots and celery to the pot and cook until onions are translucent, then add the diced bell pepper, garlic, Cajun spice, thyme, black pepper, diced tomatoes with juice, hot sauce, liquid drained from the canned peas, and chicken broth, bringing to a boil.

While soup is heating up, thoroughly rinse the collard leaves to rinse off any grit. Cut out the thick stems, then stack the leaves, roll up as one and slice, then chop.

Add collards to the simmering soup and continue to cook on low for 30 minutes.

Add the drained peas and browned sausage to the soup, stir, and continue to cook 15 minutes more or until greens are tender and peas and sausage are heated through.