VEGETABLE GUMBO RECIPE RECIPES

Name: Vegetable Gumbo
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 3 tablespoons vegetable oil; 3 tablespoons all-purpose flour; 1 small onion, chopped; 1 green bell pepper, chopped; 2 stalks celery, chopped; 3 cloves garlic, chopped; Kosher salt and freshly ground pepper; 1 tablespoon soy sauce or Worcestershire sauce; 1 teaspoon smoked paprika (preferably hot); 2 cups low-sodium vegetable broth; 1 pound kale or Swiss chard, stemmed and chopped; 1 10-ounce package frozen black-eyed peas; Brown rice, for serving (optional)

VEGETABLE GUMBO RECIPE - FOOD NETWORK

Vegetable Gumbo Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 small onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 tablespoon soy sauce or Worcestershire sauce
1 teaspoon smoked paprika (preferably hot)
2 cups low-sodium vegetable broth
1 pound kale or Swiss chard, stemmed and chopped
1 10-ounce package frozen black-eyed peas
Brown rice, for serving (optional)

Steps:

Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.

Nutrition Facts : Calories 249, FatContent 12 grams, SaturatedFatContent 1 grams, SodiumContent 530 milligrams, CarbohydrateContent 32 grams, FiberContent 6 grams, ProteinContent 9 grams

HOMEMADE VEGETABLE SOUP RECIPE | ALLRECIPES

Homemade Vegetable Soup Recipe | Allrecipes image

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Provided by John Williams

Categories Vegetable Soup

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Cook Time 1 hours 30 minutes

Yield 1 1/2 gallons

Number Of Ingredients 15

Ingredients

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

Steps:

Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts : Calories 166.4 calories, CarbohydrateContent 32.6 g, CholesterolContent 2.8 mg, FatContent 0.9 g, FiberContent 7.9 g, ProteinContent 7.6 g, SaturatedFatContent 0.1 g, SodiumContent 866.6 mg, SugarContent 7.5 g

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