Vegetarian Jambalaya
Enjoy this thick, hearty soup inspired by a classic Louisiana stew.
Ingredients
2 (14.5-ounce) cans diced Italian tomatoes, undrained
1 cup vegetable broth
1 cup quick-cooking brown rice
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 or 3 cloves garlic, minced
2 bay leaves
1 teaspoon hot pepper sauce or to taste
1 large green bell pepper
1 (15-ounce) can black-eyed peas, drained, rinsed
Chopped fresh parsley
Instructions
In a large saucepan combine tomatoes, broth, rice, basil, thyme, garlic, bay leaves and hot pepper sauce. Cover; bring to a boil over high heat. Meanwhile, cut green pepper into 1-inch pieces; stir into soup. Reduce heat to medium. Stir in black-eyed peas. Cover; simmer 10 to 12 minutes, stirring once. Remove and discard bay leaves. Sprinkle with parsley.