1 tbsp olive oil 1 medium onion, chopped 1 medium green bell pepper, chopped 5 stalks celery, chopped 2 cups low sodium chicken broth 1 cup brown rice 4 (15 ounce) cans black-eyed peas, drained and rinsed 1 (10 ounce) can diced tomatoes with green chilies
Black-Eyed Pea Stew Nutrition: 272 calories, 3.5g fat, 12g protein, 48g carbohydrate, 10g fiber
1 (14.5 ounce) can diced tomatoes 2 cloves garlic, minced Hot sauce to taste
1.
Heat the olive oil in a large sauce pan over medium heat, and cook the onion, pepper, and celery until tender. Pour in chicken broth, and mix in rice, black-eyed peas, both cans of tomatoes, and garlic.
2.
Bring to a boil, reduce heat to low and simmer 45-60 min, or until rice is tender. Add water if the soup is too thick and season with hot sauce to taste.
Total servings: 8 servings (about 1 ½ cups each)
Decatur County
Memorial Hospital The Quality Care You Want. Close By.
facebook.com/DCMHgreensburg www.dcmh.net/HealthyRecipes
* Optional: Add cubed, cooked chicken breast or lean ham for extra protein