Garden vegetable gumbo

Yield: 1 Servings

Measure 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 \N Thinly sliced medium zucchini, about 1 and 1/2 cups
1 \N Thinly sliced yellow medium squash, same as zucc
1 cup Fresh or frozen yellow corn or more if you like
4 \N Yukon Gold potatoes, sliced thin
\N \N 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

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

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