Gluten-free Vegetable Gumbo (Vegetarian)
Here’s the deal: I took a nutrition evaluation for my health and human performance class… turns out half your lunch and dinner plate every day should be veggies! I decided to make this big batch of soup so we could eat it before or with future meals (my husband won’t touch salad). It turned out great and we really like it!
From: Somewhere on the internet… I don’t remember. No photo—why? This stuff tastes a lot better than it looks. And it’s nice and warm during these chilly days (it’s probably also like 2 calories per serving or something). So make a batch to serve with a salad or sandwiches or as an appetizer to any meal! I will say this recipe is pretty big, so if you only want 4-6 bowls, cut it in half.
Vegetable Gumbo
2 TBSP oil
1 large onion, diced
4 cloves garlic, minced
2-32 oz. cartons vegetable broth
1-16 oz. bag sliced frozen okra
First, sautee the onions and garlic in oil for a couple minutes. Then, add the broth and sliced okra. Simmer 1 hour. Then, smash the okra against the side of the pot with a spoon, and add:
2-16 oz. bags frozen mixed vegetables
1-28 oz. can diced tomatoes
1/4 tsp. each, thyme and sage
salt and pepper to taste
(I also added some greek seasoning for extra flavor)
(You can add 3 shredded cooked chicken breasts if you want to make this more substantial.)
Simmer 1 more hour.
Enjoy!
