Vegetable Gumbo Stew

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

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 115),
    • (Saturated Fat 13g,),
  • Cholesterol 30mg;
  • Sodium 720mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 10g,
  • Protein 10g;
*Percent Daily Values are based on a 2,000 calorie diet.