Vegetable "gumbo"
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 7.39 ml olive oil
- 1 onion, diced
- 1 celery rib, diced
- 20 baby carrots, diced
- 1 garlic clove, minced
- 354.88 ml vegetable broth (from a box)
- 355 ml can V8 vegetable juice
- 198.44 g can stewed tomatoes or 198.44 g can diced tomatoes with green chilies, undrained
- 177.44 ml okra, chopped (frozen is fine)
- 118.29 ml frozen corn
- 118.29 ml frozen green beans
- 1 medium zucchini or 1 medium summer squash, chopped
- 1.23 ml thyme
- hot sauce, like Tabasco to taste
- fresh ground black pepper
- 473.18 ml long grain rice, cooked
directions
- Heat oil in saucepan over medium heat.
- Add onions and saute until translucent.
- Add carrots, celery, and garlic and saute for another few minutes.
- Add remaining ingredients except rice.
- Stir well and simmer over low heat for 30-60 minutes, or until all the vegetables are very soft.
- Serve in a bowl ladled over the rice, making it as thick or as soupy as you like.
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RECIPE SUBMITTED BY
Stay-at home mom into crafting and cooking. I have been vegetarian since 2004, essentially vegan. One of my pet peeves about many vegetarian recipes is that they are smothered in cheese or rely heavily on faux meat, which is not very healthy. I am much more into healthier comfort vegetarian food, like lots of potatoes, vegetables, and grains.