Ingredients for Vegetable Gumbo
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 cup chopped okra
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup frozen corn
- 6 cups vegetable bouillon
- 1 cup white grape juice
- Water
- Tabasco Sauce
- Paprika
- Fresh Parsley
- Basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Vegetable Gumbo
- In a large, heavy-bottomed stew pot, combine 6 cups vegetable bouillon, 1 cup white grape juice, 1 large onion (chopped), 1 green bell pepper (chopped), 2 stalks celery (chopped), and 4 cloves garlic (minced). Cook over medium heat until the vegetables are tender, about 5-7 minutes.
- Add 1 (15-ounce) can diced tomatoes (undrained), 1 cup chopped okra, 1 cup frozen corn, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
- Reduce heat to low, cover, and simmer gently for 20-25 minutes, or until the corn and okra are tender. Stir occasionally to prevent sticking.
- Before adding dried herbs, enhance their flavor by gently rubbing them between your palms to release their essential oils. This simple step unlocks their full aromatic potential!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
68g
Fat
0g
Carbs
10g
