Vegetable Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Zucchini = sliced1 lrg celery stalk - sliced2 lrg red ripe tomatos - chopped1 lrg potato - baking style - chopped1 stalk bok choy - chopped1 cup fresh collard greens- chopped1 cup fresh spinach - chopped1 lrg onion - chopped1 lrg carrot - sliced1 green bell pepper (red or yellow can be substituted)1/2 cup dried lentils (other dired beans can be substituted)1/2 cup dried black beans (other dried beans can be substituted)1/2 cup brown rice1 tsp ground cummin1 tsp curry powder1 tbsp sea salt1/8 tsp ground cayanne pepper1 vegetable boulion cube or vegetable broth
Soak drid lentils and black beans over night.
Drain excess water prior to preparation.
Combine water, seasoning, beans and rice in pot and begin cooking on Med-Hi heat.
Chop all vegetables and add to pot.
Add potatoes and Carrots first as they take longer to cook.
Heat to a boil and then simmer, covered for 20 minutes.Serve. Spices can be adjusted according to taste.
Number of Servings: 12
Recipe submitted by SparkPeople user IRISHFIRE79.
Drain excess water prior to preparation.
Combine water, seasoning, beans and rice in pot and begin cooking on Med-Hi heat.
Chop all vegetables and add to pot.
Add potatoes and Carrots first as they take longer to cook.
Heat to a boil and then simmer, covered for 20 minutes.Serve. Spices can be adjusted according to taste.
Number of Servings: 12
Recipe submitted by SparkPeople user IRISHFIRE79.
Nutritional Info Amount Per Serving
- Calories: 76.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 682.2 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.6 g
- Protein: 3.2 g
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