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gumbo-soup-2 recipe

Date: Thu, 01 Apr 1999 17:05:17
From: Bette Turlington (turlington@worldnet.att.net)

Gumbo Soup (adapted from The New Laurel's Kitchen by Robertson, Flinders,
and Ruppenthal)

1 c. onion, chopped coarsely
1 c. green pepper, chopped coarsely
3 cloves
1 large can (28 oz.) diced tomatoes
3-4 c. vegetable stock
1 c. baby limas, cooked
1 c. corn kernels
1 c. okra, sliced
1/2 ts. allspice, crushed
1 ts. sugar, or more to taste
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 homemade and is often simply the
liquid accumulated from cooking vegetables.  Adding more limas, corn,
and/or okra turns this into a tasty stew. Serve with brown rice and/or corn

kwvegan vegan