1 tbsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken stock
1 cup brown rice, uncooked
4 (15 oz.) cans black-eyed peas with liquid
1 (10 oz.) can diced tomatoes and green chiles
1 (14.5 oz can diced tomatoes
2 cloves garlic, finely chopped
1 pkg. skinless smoked turkey sausage, sliced - optional
dry red pepper flakes – optional for extra spiciness
2 finely diced fresh jalapeno peppers - optional
Heat olive oil in large saucepan over medium heat. Cook onion, bell pepper and celery until tender. Pour in chicken stock and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, garlic and sausage slices, if desired. Bring to boil, reduce heat to low and simmer for 45 minutes, or until rice is tender. Add water if soup is too thick. Serve with diced jalapeno peppers on the side, if desired.
