(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.
