Blackeye Pea Gumbo

1 tbs olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 c. chicken broth
4 cans black-eyed peas with liquid
4 10 oz cans rotel tomatoes
2 tbs minced garlic
Serve with brown rice (2 cups included in calorie count)

Can use mixture of Rotel tomatoes and diced tomatoes if desired. My family likes it a little spicier. You can also adjust the amount of chicken broth based on how thick you would prefer. I also add some frozen okra.

Heat olive oil in large saucepan over medium heat and cook the onion and peppers until tender. Pour in chicken broth, blackeye peas, tomatoes and garlic. Bring to a boil, reduce heat and simmer 45 minutes. Serve with brown or white rice rice.

Serving Size: 8