Garden Vegetable Gumbo
Try this Garden Vegetable Gumbo recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 ts salt
- 1 c onions chopped
- 4 c vegetable broth
- 4 yukon gold potatoes sliced
- 1 15-oz can garbanzo beans
- medium red bell pepper chopped
- 2 tb broth for sautee
- 1 2/3 c brown rice
- 1 1/2 ts dried basil leaves
- 1 1/2 ts thyme
- 2 c carrots thinly sliced
- 1 medium yellow thinly sliced
- 1 c yellow corn fresh or frozen
- 1 medium thinly sliced
- Carbohydrate 612.022655000001 g
- Cholesterol 0 mg
- Fat 18.3107858333334 g
- Fiber 65.8743345195453 g
- Protein 75.6522475000001 g
- Saturated Fat 3.21556416666668 g
- Serving Size 1 1 Serving (3154g)
- Sodium 5289.84658333333 mg
- Sugar 546.148320480456 g
- Trans Fat 2.42588283333334 g
- Calories 2867 calories
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@ArthurAndersen.com> on 97
