Black-eyed Pea Gumbo

A winter time favorite – serve for New Year's Day and watch football. Serve with a tossed salad and corn bread. Yields 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: 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.