Veggie Hoppin’ John

1 16-oz. package frozen black-eyed peas (about 3 cups total)
1 Tbsp. olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 celery stalk, chopped
1 tsp. dried thyme, crushed
1/2 tsp. smoked paprika
1/2 tsp. kosher salt (or more — those black-eyed peas really soak up the salt!)
2 cups low-sodium chicken broth
1 15-oz. can diced tomatoes, drained
Cayenne pepper
2 green onions, green parts only, chopped
Tabasco Sauce
2 cups cooked brown rice

Heat olive oil in a large stock pot and add onion, green pepper and celery. Sauté until vegetables are soft, about 5 minutes. Add thyme, smoked paprika, black-eyed peas and chicken broth and bring to a gentle boil. Partially cover and simmer about 25 minutes or until peas are tender but not mushy. Drain the diced tomatoes and add them. Heat through and add cayenne, salt, pepper and Tabasco Sauce to taste.  Black-eyed peas are pretty tame so I gave the pot several good shakes of Tabasco.

Serve in bowls over brown rice, sprinkled with chopped green onions. Offer more Tabasco at the table.

Serves 4
WW PP per serving with 1/2 cup brown rice: 8