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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (294g) Recipe makes 6 servings The following items or measurements are not included below: vegetable bouillon granules |
||
| Calories 153 | ||
| Calories from Fat 9 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.1g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 34mg | 1% | |
| Potassium 654mg | 18% | |
| Total Carbohydrate 35.9g | 11% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 16.7g | ||
| Protein 4.6g | 9% | |
Vegetable Gumbo
By: CookbookCarrie
Jan 29, 2003
Veggie gumbo from the Grace Lutheran Church Cookbook I bought at a garage sale. The book doesnt say where Grace Lutheran is, but I thought it sounded great.
SERVES 6
Ingredients
- 1 onion, chopped
- 1/2 green pepper, diced
- 2 celery ribs, diced
- 1 clove garlic, minced
- 1 lb okra, sliced,fresh,frozen
- 1 lb tomato, fresh,or canned
- 2 cups corn, fresh,frozen,canned
- 1 teaspoon vegetable bouillon granules
- 1/2 cup white grape juice
- 1/2 cup water
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley
- 1 tablespoon basil or rosemary, minced
Directions
1
Method: In a large heavy stew pot, place bouillon and white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.2
Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.3
Cover and simmer gently until corn and okra are done.4
(or simmer in crockpot 6-7 hours) If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their mojo.
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- Course > Main Dish > Stews > Gumbo
- Main Ingredient > Vegetables
- Cuisine > North American > United States > Southern > Cajun
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
- Occasion > Seasonal > Winter
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: LacyGene
On Apr 6, 2008
not absolutely fabulous, but I do believe I will be making it again. The flavors were mild, but tasty. I added cauliflower and kale to the dish and I also used both basil and rosemary. I doubled the tabasco sause as well. The simmer time is somewhat up to your own taste, but I simmered it for about half an hour to an hour and it came out just right for my family. NOTE: I realized after I finished making it, that since you use water AND bouillon, you could simply use broth.
From: Chef #356381
On Jul 21, 2007
This was a great meal. I used frozen corn and wish I had used fresh as the rest of the vegetables were fresh. The blend of the vegetables, herbs and grape juice was really good. I will be using this recipe often.
From: sugarpea
On May 31, 2005
I used a few more fresh vegetables than the recipe calls for since I had them on hand. I really didn't expect this much flavor from such a few, simple ingredients and herbs and some white grape juice but the soup/stew is amazingly flavorful. I'm planning to use this recipe again this summer when the garden vegetables are ready. Great contribution, CookbookCarrie.
From: Kalamazoo Sova
On Jun 12, 2005
Tastes great, very easy, I crocked (1/2 high 1/2 low) for 10 hours. I forgot the parsley and omitted the celery, just delicious. Thanks for posting.
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