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Veggie Gumbo

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Veggie Gumbo

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Course: Main Course
Cuisine: American
Keyword: Veggie Gumbo
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 368kcal


Serve With

  • 4 medium nectarine


  • 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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Calories: 368kcal | Carbohydrates: 58g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 398mg | Fiber: 10g | Sugar: 16g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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