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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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