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Vegetable Gumbo

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Vegetable Gumbo recipe

 

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
1 each onions
chopped
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½ each green bell peppers
diced
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2 ribs celery
diced
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1 clove garlic
minced
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1 pound okra
sliced, fresh, frozen
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1 pound tomatoes Camera
2 cups corn
fresh, frozen, canned
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1 teaspoon vegetable stock * Camera
½ cup white grape juice *
½ cup water Camera
¼ teaspoon red hot pepper sauce Camera
¼ teaspoon paprika Camera
2 tablespoons parsley leaves
fresh, chopped
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1 tablespoon basil
minced
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Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Directions

In a large heavy stew pot, place bouillon and ½ cup white grape juice, onion, green pepper, celery garlic, cook until tender, 5 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 84 11% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 19%
Sugars g
Protein 8g
Vitamin A 23% Vitamin C 61%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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