E-Book:

46

Printed Book:

46

Black-Eyed Pea Gumbo

Heat olive oil in a large soup pot over medium heat. Add onion, celery and green pepper. Cook for 5 minutes. Stir in garlic and seasonings. Cook 1 more minute, then add kale, vegetable broth, brown rice, black-eyed peas and both cans of tomatoes.  

 

Turn heat to high and bring to a boil, then turn heat to low and simmer for45 minutes, stirring occasionally. Let cool for 10 minutes and serve.

Ingredients:

1)

olive oil : 1 tablespoon

2)

medium onion, chopped : 1

3)

celery stalks, diced : 4

4)

green bell pepper, diced : 1

5)

garlic cloves, minced : 3

6)

sea salt: 0.5 teaspoon

7)

black pepper : 0.5 teaspoon

8)

smoked paprika : 0.5 teaspoon

9)

onion powder : 1 teaspoon

10)

garlic powder : 1 teaspoon

11)

dried oregano: 2 teaspoon

12)

dried thyme : 2 teaspoon

13)

chili powder : 2 teaspoon

14)

large kale leaves, stems removed, and sliced : 4

15)

low-sodium vegetable broth : 2 cup

16)

brown rice: 1 cup

17)

low-sodium black-eyed peas with liquid : 30 oz

18)

can low-sodium diced tomatoes : 14.5 oz

19)

can diced tomatoes with green chilies : 10 oz

20)

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