Vegetable Gumbo

1 hours Prep: 20 minutes Cook: 1 hours

84 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	each	onion	chopped
1/2	each	green bell pepper	diced
2	ribs	celery	diced
1	clove	garlic	minced
1	pound	okra	sliced, fresh, frozen
1	pound	tomatoes
2	cups	corn	fresh, frozen, canned
1	teaspoon	vegetable bouillon
1/2	cup	white grape juice
1/2	cup	water
1/4	teaspoon	red hot pepper sauce (eg. Tabasco)
1/4	teaspoon	paprika
2	tablespoons	parsley leaves	fresh, chopped
1	tablespoon	basil	minced
1	x	missing

Directions

In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.

Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.

Cover and simmer gently until corn and okra are done.

Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob.

Four ears will make about two cups.

If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.

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Nutrition Facts

Serving Size 253g

Amount per Serving

Calories 84 11% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 19mg	1%
Total Carbohydrate 19.0g	6%
Dietary Fiber 5.0g	19%
Sugars 7.0g
Protein 4.0g	8%

Vitamin A	23%		Vitamin C	61%
Calcium	8%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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