Vegetable Gumbo (Crock Pot)

Total Time
6hrs 45mins
Prep 15 mins
Cook 6 hrs 30 mins

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

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.
Most Helpful

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!

3 5

This recipe is more like a 3.5 star. I love gumbo but this was lacking the "gumbo" flavor that I am use to. Maybe it is the lack of meat. I also thought it could use a little bit more seasoning, the flavor seemed a little bland. But that could be because of the slow cooker. I did like this as a nice vegetable soup. It was really simple, quick and easy. Next time I will cut back on the okra and use 1 cup, since I am not a okra fan.

I will make this again.

3 5

We really were hoping to like this better than we did. It needed a bit more zing for us. Next time I'd think about some chili powder and would double the okra.