Garden vegetable gumbo
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 2 | tablespoons | Broth for sautee, have more on hand to add |
| 2 | cups | Thinly sliced carrots (I like 'em) |
| 1⅔ | cup | Brown rice |
| 1 | Thinly sliced medium zucchini, about 1 and 1/2 cups | |
| 1 | Thinly sliced yellow medium squash, same as zucc | |
| 1 | cup | Fresh or frozen yellow corn or more if you like |
| 4 | Yukon Gold potatoes, sliced thin | |
| Chopped medium red bell pepper | ||
| 1 | teaspoon | Salt |
| 4 | cups | Vegetable broth |
| 1 | can | (15 oz) garbanzo beans |
| 1½ | teaspoon | Dried basil leaves |
| 1½ | teaspoon | Thyme |
Directions
Cook onions and carrots in 2 tablespoons of the vegetable broth over medium to low heat in stockpot for about five minutes - adding more broth to prevent sticking, until onions are crisp-tender. Add brown rice and the 4 cups of vegetable broth, simmer for 20 minutes. Add remaining ingredients and more water if necessary, and simmer until vegetables are tender, about 15 minutes. Posted to fatfree digest V97 #019 by "susan.j.mcgee" <susan.j.mcgee@...> on 97