1 large onion, diced ( 1 1/2 cups)
1 green bell pepper, diced (1 cup)
2 ribs celery, sliced thin (1 cup)
3 small tomatoes, chopped (3/4 cup)
6 cloves garlic, minced
1/2 medium cabbage, chopped (8 cups)
4 cups water
1 vegetable bouillon cube*
1 (15.5 ounce) can Blackeye Peas, rinsed and drained
Spices:
3 bay leaves
1 1/2 tsp kosher salt
1 tsp dry thyme
2 tsp parsley flakes
1/2 tsp dry basil
1/2 tsp dry oregano
1/2 tsp fresh ground black pepper
1/8 tsp cayenne pepper
1/8 tsp onion powder
1/8 tsp smoked paprika
1/8 tsp ground cumin
In a small dry skillet over medium heat, toast the flour, stirring constantly, about 10 minutes until it's light brown in color. Don't let it burn. Remove from pan and set aside.
Combine spices in a small bowl and set aside.
In a large heavy pot sprayed with cooking spray, saute onion, bell pepper and celery over medium to medium-high heat until vegetables are softened and beginning to brown. Add water by tablespoon as needed to prevent burning.
Add tomatoes. Cook and stir 2 or 3 minutes. Add garlic and cook an additional minute or two.
Add flour and spices. Cook and stir 2 minutes.
Gradually add 2 cups of the water, stirring to make a gravy. Then add remaining 2 cups water and vegetable bouillon. Turn heat to high and bring to boil.
Add cabbage, then add blackeye peas. Reduce heat to medium-low, cover and simmer 30 minutes, stirring midway through.
Serve plain or with rice or another grain or with potatoes or cornbread.
Note: You might like to add additional vegetables such as kernal corn, okra, green beans or zucchini to your stew. For a spicier stew, increase the amount of cayenne or sprinkle your serving with hot sauce.
*You could substitute vegetable broth/stock for the water and eliminate the bouillon cube, if desired.
Nutrition (per 1 cup): 103 calories, 1g fat, 20g carb., 5g protein, 5.7g fiber, 636mg sodium
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