In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
Add the water and bring to a boil.
Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
In a seperate pot, cook rice according to package directions.
Fry bacon, then add the celery and saute until it's clear.
When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
Bring to a boil, and taste for seasoning.
At this point it isn't necessary to continue cooking, but you can cook longer if desired.
Serve with cornbread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	332.22 Kcal (1391 kJ)
Calories from fat	151.53 Kcal
		% Daily Value*
Total Fat	16.84g	26%
Cholesterol	34.96mg	12%
Sodium	1840.11mg	77%
Potassium	457.22mg	10%
Total Carbs	22.13g	7%
Sugars	1.5g	6%
Dietary Fiber	0.9g	4%
Protein	9.23g	18%
Vitamin C	24.8mg	41%
Vitamin A	0.1mg	3%
Iron	1.3mg	7%
Calcium	45.3mg	5%

Amount Per 100 g
Calories	59.03 Kcal (247 kJ)
Calories from fat	26.92 Kcal
		% Daily Value*
Total Fat	2.99g	26%
Cholesterol	6.21mg	12%
Sodium	326.96mg	77%
Potassium	81.24mg	10%
Total Carbs	3.93g	7%
Sugars	0.27g	6%
Dietary Fiber	0.16g	4%
Protein	1.64g	18%
Vitamin C	4.4mg	41%
Iron	0.2mg	7%
Calcium	8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.9

Points
8

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol,
sugar free

Bad Points

High in Sodium

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