1 tablespoon vegetable oil
1 cup chopped onion
2 celery stalks
3 cloves garlic, minced
1 cup chopped cooked ham (about 1/2 pound)
1 (15 ounce) can black-eyed, undrained
3 (15 ounce) can diced tomatoes, undrained
3 cups chicken broth
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper (might use less - if too spicy for taste)
6 cups hot cooked white rice
- In a soup pot over medium-high heat, heat oil until hot; cook onion, celery, and garlic 5 minutes or until tender. 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.