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.

Step: 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.

Per Serving: 272 calories; protein 12.5g; carbohydrates 48.5g; fat 3.4g; sodium 869.7mg.

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