1 Tbsp. vegetable oil 1 c. chopped onion 2 celery stalks, chopped 3 clove garlic, minced 1 c. chopped cooked ham (about 1/2 pound) 3 (15-ounce) cans black-eyed peas, undrained 1 (15-ounce) can diced tomatoes, undrained 3 c. chicken broth 1/2 tsp. crushed red pepper flakes 1/2 tsp. salt 1/4 tsp. black pepper 6 c. hot cooked white rice
What to do:
1. In a soup pot over medium-high heat, heat oil until hot; cook onion, celery, and garlic 5 minutes until tender. 2. Add ham, black-eyed peas, tomatoes, broth, red pepper flakes, salt and black pepper. Bring to a boil, reduce heat to low and simmer 25 to 30 minutes. Serve mixture over rice.
