Diabetic Black-Eyed Pea Gumbo

Thank you Brian for your tastey sounding diabetic Black-Eyed Pea Gumbo recipe. There’s nothing like a hot gumbo on a cold winters day (but who am I kidding, this recipe looks great all year round). To spice it up, try adding a sprinkle of cajun seasoning.

Nutritional Information

Calories: 277
Cholesterol: 1 mg
Fat: 3.6 g
Serves: 8


1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounce) can diced tomatoes and green chiles
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, finely chopped


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.

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