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Veggie Gumbo

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How to Make Veggie Gumbo

Serve this gumbo over 1/3 cup cooked brown rice or quinoa. If you are only cooking for one or two people, you can easily freeze leftovers from this recipe to save for a later date.


20 min prep time


6servings


1 cup

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Step-By-Step Instructions:

  1. Add the vegetable oil to a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes.

  2. Add the onion, bell peppers, celery, and garlic. Reduce the heat to medium and cook, stirring frequently, until the vegetables soften, about 5-7 minutes.

  3. Add the salt (optional), ground black pepper, and Cajun seasoning. Cook for another minute.

  4. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer and cover.

  5. Simmer, covered, for 40 minutes, stirring occasionally.

  6. Add the spinach and black-eyed peas. Continue to simmer until the spinach is wilted.

Veggie Rich
Fiber Focused
Comfort Food
Dinner
Vegetarian
Main Dish
Foodie
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Nutrition facts

6 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    160

  • % Daily value*

  • Total Fat
    6g

    8%

    • Saturated Fat
      0.6g

      3%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    440mg

    19%

  • Total Carbohydrate
    22g

    8%

    • Dietary Fiber
      6g

      21%
    • Total Sugars
      5g

  • Protein
    6g

  • Potassium
    600mg
    13%

Ingredients

vegetable oil
2 tbsp

all-purpose flour
2 tbsp

small onion (diced)
1

green bell pepper (seeded and diced)
1

red bell pepper (seeded and diced)
1

celery (diced)
2 stalks

garlic (minced)
3 clove

salt
1 tsp

black pepper
1/2 tsp

salt-free cajun seasoning
2 tbsp

low sodium vegetable broth
3 cup

baby spinach
9 oz

black-eyed peas (drained and rinsed)
1 (14.5-oz) can

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