Vegetable Gumbo (Crock Pot)

READY IN: 6hrs 45mins
Deb G
Recipe by ellie_

Low calorie and filling vegetable soup which makes an easy dinner by itself or with grilled cheese sandwiches. This recipe needs a large (5 quart or larger) slow cooker/crock pot. Recipe source: The Healthy Slow Cooker

Top Review by Messy44

Wonderful! I did add meat (chicken) and scallops (the only frozen seafood I had) and it turned out great. Added much more Louisiana Hot Sauce as we like it spicy. Will definitely make again. Thanks! Update - made again, this time used scallops and some leftover venison roast. Delicious, again. Used 1 T Franks hot sauce and more okra, brown rice. Yum!

Ingredients Nutrition


  1. In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
  2. Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
  3. Stir in tomatoes and bring to a boil.
  4. Transfer to large crock pot insert.
  5. Stir in rice and broth.
  6. Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
  7. Discard bay leaf.
  8. In a small cup mix together the paprika and lemon juice.
  9. Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
  10. Cover and cook on high for 20 minutes or until pepper is tender.
  11. Add a dash or two of hot pepper sauce if desired.

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