This is such an easy recipe. The most work you do is all the chopping of the veggies!!
1 T olive oil
1 medium onion, chopped
1 medium green pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice (uncooked)
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounc) can diced tomatoes with green chilies (we used mild)
1 (14.5) can diced tomatoes
2 cloves garalic, finely chopped
Heat the olive oil in a large stock pot over medium heat and cook the onion, pepper, and celery until tender.
Pour in the chicken broth.
Mix in the rice, black-eyed peas with the liquid, diced tomatoes with green chilies, diced tomatoes and chopped garlic.
Bring to a boil, reduce heat to low and simmer for 45 minutes or until rice is tender.
Add more water if soup is too thick.
ENJOY! Great with French Bread.