black-eyed pea gumbo

This recipe is from one of my favorite foodies online, the fat-free vegan kitchen. Compare this to my mom's full fat, Louisiana shrimp gumbo - very different but definitely from the same roots.

• 2 medium onions, diced
• 1 bell pepper (any color), chopped
• 2 ribs celery, chopped
• 1 tbsp. tomato paste
• 1 tbsp. minced garlic
• 4 cups vegetable broth, water, or a combination
• 2 15-ounce cans diced tomatoes
• 1 pound okra, tops removed and sliced
• 1 1/2 tsp. thyme
• 3 bay leaves
• 1/4 tsp. cayenne pepper
• 1/8 tsp. black pepper
• 1/4 tsp. garlic powder
• 1 tsp. oregano
• 1-2 tsp. chopped chipotle peppers (canned in adobo)
• 1/4 tsp. Liquid Smoke (optional)
• 2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*
• salt to taste (optional)

*You can use canned black-eyed peas--use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.

1. Heat a large, non-stick stock pot or Dutch oven.
   
2. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes.
   
3. Add the bell pepper and celery, and cook for 3 more minutes.
   
4. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.
5. Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes.
   
6. Add more water as needed--this will be thicker than a soup but still have a good amount of broth.
   
7. Serve over freshly cooked brown rice and add hot sauce at the table.

Full Credit to Fat Free Vegan Kitchen (her blog includes nutritional information and pictures).