Black eye pea and sausage soup

1 can black eye peas
1/2 lb. bulk sausage
1/2 cup chopped green peppers
1/4 cup chopped onion
1 garlic clove, finely chopped
1 cup canned tomatoes
1/4 tsp. black pepper
1/4 tsp. oregano
1/4 tsp. rosemary
1/2-1 cups grated cheese

Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eye peas with the liquid in the can. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend.) Reheat at mealtime and top with cheese when ready to serve.