Vegetable Gumbo Stew

Enjoy this traditional vegetable stew – rich in flavor with rice, okra, lima beans, bell pepper and herbs. Perfect if you love African cuisine!

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 4

Ingredients

1/4
cup margarine or butter
1/4
cup all-purpose flour
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
2
cloves garlic, finely chopped
1
can (14 1/2 ounces) ready-to-serve vegetable broth
1/2
cup uncooked regular long grain rice
3/4
teaspoon dried thyme leaves
1/8
to 1/4 teaspoon ground red pepper (cayenne)
1
can (14 1/2 ounces) diced tomatoes, undrained
1
package (10 ounces) frozen cut okra, thawed and drained
1
package (10 ounces) frozen baby lima beans or black-eyed peas, thawed and drained

  • 1 Melt margarine in 3-quart saucepan over medium-low heat. Stir in flour. Cook 10 to 12 minutes, stirring frequently, until deep golden brown. Stir in onion, bell pepper and garlic. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender.
  • 2 Gradually add broth, stirring constantly, until mixture thickens and boils. Stir in remaining ingredients except lima beans. Heat to boiling; reduce heat to medium-low. Cook 15 minutes, stirring occasionally.
  • 3 Stir in lima beans. Cook 5 to 10 minutes, stirring occasionally, until lima beans are hot.

Expert Tips

Cooking the flour and margarine until the color reaches a deep golden brown is the secret to the rich flavor in this gumbo.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
115),
% Daily Value
Cholesterol
30mg
30%;
Sodium
720mg
720%;
Total Carbohydrate
56g
56%
(Dietary Fiber
10g
10%
),
Protein
10g
10%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.