HomeRecipesArchivesMay 2004


Vegetable Gumbo

A meatless variation of an old southern favorite. The spices and aroma are just as potent. A really good and healthy main dish.


        1 onion, chopped

        1/2 green pepper, diced

        2 ribs celery, diced

        1 garlic clove, minced

        1 pound of okra, sliced, fresh, frozen

        1 pound tomatoes, fresh or canned

        2 cup of corn, fresh, frozen, canned

        1/2 cup white grape juice

        1/2 cup water

        1/4 teaspoon Tabasco sauce

        1/4 teaspoon paprika

        2 tablespoon fresh chopped parsley

        1 tablespoon basil or rosemary, minced

        vegetable coating spray


1. In a large heavy stew pot, place bouillon and 1/2 cup white grape juice, onion, green pepper, celery, garlic, cook until tender, 5-7 minutes.

2. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done (or simmer in crockpot 6 - 7 hours).

Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.