Zucchini Gumbo (Crock-Pot)

Name: Zucchini Gumbo (Crock-Pot)
Prep time: 15 min
Cook time: 8 h 9 min
Total time: 8 h 24 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 celery, chopped; 1 green chili pepper, seeded and chopped; 1 garlic clove, minced; 3 cups vegetable broth; 2 cups tomato juice or 2 cups v- 8 vegetable juice; 1 (14 1/2 ounce) can tomatoes, drained; 2 zucchini, cut in half lengthwise and sliced into 1/4 inch half moons; 1 teaspoon dried thyme; salt; pepper; 1 teaspoon hot sauce (Tabasco sauce); 1/2 teaspoon liquid smoke; 2 cups rice, cooked

(1)

Recipe by ellie_

This soup/gumbo is good.Instead of the usual okra this uses zucchini. The original recipe called for file powder which I couldn't find - so skipped. Adapted from Fresh from the Vegetarian Cookbook. Without the rice this is only 2 WW points.

READY IN: 8hrs 24mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
1

onion, chopped
1

celery, chopped
1

green chili pepper, seeded and chopped
1

garlic clove, minced
3

cups vegetable broth
2

cups tomato juice or 2 cups v- 8 vegetable juice
1

(14 1/2 ounce) can tomatoes, drained
2

zucchini, cut in half lengthwise and sliced into 1/4 inch half moons
1

teaspoon dried thyme
salt
pepper
1

teaspoon hot sauce (Tabasco sauce)
¹⁄₂

teaspoon liquid smoke
2

cups rice, cooked

DIRECTIONS

In a large skillet over medium heat heat the oil. Add the next 4 ingredients (onion - garlic), cover and cook for 5 minutes or until vegetables are softened.
Transfer vegetables to crockpot.
Add next 7 ingredients (vegetable broth - pepper). Cover and cook on low for 8 hours.
Stir in Tabasco and liquid smoke.
Divide rice into soup bowls and top with gumbo.

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Zucchini Gumbo (Crock-Pot)

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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