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!

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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

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Directions

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.