Veggies – the Perfect Prescription

23 02 2012

So the Broccoli Rabe soup came out fantastic. As I tried it, I was thinking of how much my mother and grandmother would enjoy it. My mom stopped by today and tried a little and told me it was some of the best soup she has ever had. Success!  This soup is hearty!

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I love cajun food and recently came across this recipe. I’m hoping to give it a try soon! It would have been perfect for Fat Tuesday!

CHICKPEA GUMBO (From Fat Free Vegan)
2 teaspoons olive oil (or 2 tablespoons water or broth—see SUSAN’s TIPS)
1 tablespoon flour
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 cups vegetable broth
1 28-ounce can tomatoes, coarsely chopped, with juice
1 16-ounce can chickpeas (drained)
16 ounces sliced okra, fresh or frozen
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon Tabasco
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke flavoring
1-2 cups additional broth or water

In a large pot over medium-high heat, sauté the onions, pepper, and celery in the olive oil. When the onions begin to get translucent, add the flour and stir continuously, scraping the bottom of the pan, until the flour begins to brown slightly. Add the vegetable broth and tomatoes, stirring to combine. Then add the remaining ingredients.

The gumbo should have enough liquid to resemble a chunky soup; if it is too dry, add some more vegetable broth or water. Cook for at least 30 minutes, until the flavors have a chance to mingle. Remove the bay leaves and serve over rice.

Veggie sausage can also be added!

That’s it for today, Brother Body wants some rest now!


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3 responses

24 02 2012
Melissa Mushlin

That soup looks awesome! I’m going to try it! Stay encouraged, Johnny! You CAN and WILL do this!

24 02 2012
johnnygee77

We will do it together.

29 02 2012
Dennis Fredregill

Thanks for your post

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