Veggie Gumbo
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Ingredients
- 1 medium onion
- 1 medium bell pepper, green
- 3 stalk celery
- 3 medium carrot
- 1 cup slices parsnips
- 1/3 cup olive oil
- 1/3 cup flour, all-purpose
- 28 ounce diced tomatoes, canned
- 4 cup water
- 2 cup green beans
- 1 tablespoon cumin, ground
- 1 tablespoon paprika
- 1 tablespoon oregano, dried
- 1/2 teaspoon salt
- 1 cup brown rice, raw
Serve With
- 4 medium nectarine
Instructions
- Chop onion, pepper and celery, carrots and parsnips; set aside. Using a Dutch oven or large, heavy stock pan, stir the oil and flour together to form a roux; heat over high heat for 10 minutes and allow to turn golden being sure to continue to stir to keep from sticking on the bottom of the pan.
- Add onion, celery and pepper and cook until they begin to soften; 3-5 minutes. Stir in undrained tomatoes (should be a total of 28 ounces), water and all remaining ingredients. Bring to a boil and then turn down heat to a simmer; cook for 30-40 minutes, until carrots have softened. While it simmers, cook rice according to package directions.
- Serve over rice with sliced nectarines on the side.
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Nutrition
Calories: 368kcal | Carbohydrates: 58g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 398mg | Fiber: 10g | Sugar: 16g
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