Black-eyed Pea Gumbo Recipe

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Black-Eyed Pea Gumbo

Jim Hatfield


Would probably have to give this 4 stars out of 5. Was very good, but not.... divine! Is also a very healthy recipe. I think I used dried black-eyed peas - soaked and cooked them earlier (try to avoid canned goods when it's not too 'out of the way' !!) I also doubled the recipe - it's great leftover (as are so may soups and stews). :)

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30 Min


45 Min


Stove Top


1 Tbsp
olive oil
1 medium
onion, chopped
1 medium
green pepper, chopped
5 stalk(s)
celery, chopped
2 c
chicken broth
1 c
brown rice, uncooked
4 can(s)
black-eyed peas, with liquid
1 can(s)
diced tomatoes and green chiles
1 can(s)
diced tomatoes
2 clove
garlic, finely chopped

Directions Step-By-Step

Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender.
Pour in the chicken 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 45 minutes, or until rice is tender. Add water if soup is too thick.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Other Tag: Healthy