Gumbo soup

1 Servings

Ingredients

QuantityIngredient
1cupOnion; chopped coarsely
1cupGreen pepper; chopped coarsely
3Cloves
1can(28 oz.) diced tomatoes
3cupsVegetable stock; (up to 4)
1cupBaby limas; cooked
1cupCorn kernels
1cupOkra; sliced
½teaspoonAllspice; crushed
1teaspoonSugar; or more to taste
Salt and pepper to taste

Directions

Saute onion and cloves in small amount of vegetable stock until onion softens. Remove cloves, add green pepper, and saute another minute or two.

Add remaining ingredients, including the liquid from the tomatoes, and simmer 15 minutes.

Notes: I like frozen okra better than fresh because it's less mucilaginous, and I generally use frozen corn and baby limas for convenience. My vegetable stock is always the accumulated liquid from cooked mild vegetables (such as summer squash, spinach, green beans or peas). Adding more limas, corn, and/or okra turns this into a tasty stew. Adding cooked brown rice is another option.

vegan

Posted to fatfree digest V97 #281 by Bette Turlington <Turlington@...> on Nov 30, 1997