Black-Eyed Pea Gumbo

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.

Rated 4.4 from 411 votes

Prep Time

15M

Total Time

1H10M

Servings

8 servings

What You Need

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

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Instructions

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.

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