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Vegetable Gumbo*

Serves 4

2 onions, diced
4 ribs celery, diced
2 red bell peppers, diced
2 green bell peppers, diced
1 can (18 oz) plum tomatoes
1/2 1b okra, sliced
10-oz pkg spinach, chopped
1 small head cabbage, shredded
3 garlic cloves, crushed
3 cloves and 2 bay leaves, tied in a small cheesecloth sachet
6 basil leaves, chopped
2 oz file powder (filé)
1 tsp black pepper
1/2 tsp cayenne pepper
1 qt hot Vegetable Stock
2 C cooked rice

In a large nonstick casserole, combine the onions, celery, bell peppers, tomatoes, okra, spinach, and cabbage. Cook over low heat until the vegetables are wilted and the onions become translucent, about 15 minutes. Add the garlic, herbs, and spices; continue to cook for 5 minutes. Add the hot Vegetable Stock and bring to a boil. Reduce heat and simmer for 45 minutes, Stir in the rice and cook for 5 minutes. Serve hot.


  • The fresh or frozen homemade Vegetable Stock can be replaced with low-salt vegetable broth from a health food store.
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