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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


  • 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


  • 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

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