Black-Eyed Pea Gumbo

By McCarleyRHLAC

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 272
** Calories from Fat: 31

** Total Fat:3.4g
** Saturated Fat:0.7g
** Cholesterol:0mg
** Sodium:870mg
** Potassium:623mg
** Total Carbohydrates:48.5g
** Dietary Fiber:9.6g
** Protein:12.5g
** Sugars:2.6g

Ingredients

• 1 tablespoonolive oil
• 1 mediumonion, chopped
• 1 mediumgreen bell pepper, chopped
• 5 stalkscelery, chopped
• 2 cupschicken broth
• 1 cupbrown rice
• 4 (15 ounce) cansblack-eyed peas with liquid
• 1 (10 ounce) candiced tomatoes and green chiles
• 1 (14.5 ounce) candiced tomatoes
• 2 clovesgarlic, finely chopped

Preparation

Step 1

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.