Zucchini Gumbo (Crock-Pot) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This soup/gumbo is good.Instead of the usual okra this uses zucchini. The original recipe called for file powder which I couldn't find - so skipped. Adapted from Fresh from the Vegetarian Cookbook. Without the rice this is only 2 WW points. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 celery, chopped |
1 green chili pepper, seeded and chopped |
1 garlic clove, minced |
3 cups vegetable broth |
2 cups tomato juice or 2 cups v- 8 vegetable juice |
1 (14 1/2 ounce) can tomatoes, drained |
2 zucchini, cut in half lengthwise and sliced into 1/4 inch half moons |
1 teaspoon dried thyme |
salt |
pepper |
1 teaspoon hot sauce (tabasco sauce) |
1/2 teaspoon liquid smoke |
2 cups rice, cooked |
Directions:
1. In a large skillet over medium heat heat the oil. Add the next 4 ingredients (onion - garlic), cover and cook for 5 minutes or until vegetables are softened.
2. Transfer vegetables to crockpot.
3. Add next 7 ingredients (vegetable broth - pepper). Cover and cook on low for 8 hours.
4. Stir in Tabasco and liquid smoke.
5. Divide rice into soup bowls and top with gumbo.
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