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Black-Eyed Pea Gumbo

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Black-Eyed Pea Gumbo

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15-ounce) cans black-eyed peas with liquid
1 (10-ounce) can diced tomatoes with green chilies
1 (14.5-ounce) can diced tomatoes
2 cloves garlic, finely chopped

Heat olive oil in large saucepan over medium heat; cook onion, pepper, and celery until tender. Add chicken broth, rice, black-eyed peas with liquid, diced tomatoes with green chilies, diced tomatoes, and garlic. Bring to boil; reduce heat to low and simmer 45 minutes or until rice is tender. Add water if soup is too thick. Makes 8 servings.

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