Gumbo soup

Yield: 1 Servings

Measure Ingredient
1 cup Onion; chopped coarsely
1 cup Green pepper; chopped coarsely
3 \N Cloves
1 can (28 oz.) diced tomatoes
3 cups Vegetable stock; (up to 4)
1 cup Baby limas; cooked
1 cup Corn kernels
1 cup Okra; sliced
½ teaspoon Allspice; crushed
1 teaspoon Sugar; or more to taste
\N \N Salt and pepper to taste

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.


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

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