Black Eyed Pea Gumbo

(from Allrecipes.com with slight modifications- brought to you by Bloomingkids!)

• 2 teaspoons oil

• 1 medium onion, chopped

• 1 medium green bell pepper, chopped

• 5 stalks celery, chopped

• 2 cups broth or 2 bouillon cubes mixed with 2 cups water

• 1 cup rice

• 4 (15 ounce) cans black-eyed peas with liquid

• 2 (14.5 ounce) can diced tomatoes

• 2 cloves garlic, finely chopped

Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the 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 25 minutes, or until rice is tender. Add water if soup is too thick.

Variations:

Any bean can be subbed for the black eyed peas.

For a very different flavor, use an equal amount (3-1/2 to 4 cups) spaghetti sauce instead of the diced tomatoes.

1/4 teaspoon garlic powder can be substituted for the garlic cloves.