Black-Eyed Pea Gumbo

A winter time favorite at our house. We always have it for New Year’s Day while we watch football! Serve with a tossed salad and corn bread.

Original recipe makes 8 servings

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounce) can diced tomatoes and green chiles
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, finely chopped

Directions

1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

Nutrition

Calories: 272 kcal
Carbohydrates: 48.5 g
Cholesterol: 0 mg
Fat: 3.4 g
Fiber: 9.6 g
Protein: 12.5 g
Sodium: 870 mg

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