Vegetable Gumbo Stew
preparation
local_dining 20 minutes
cooking
timer15 minutes
servings
room_service4
Ingredients
fiber_manual_record1/4 cup margarine or butter
fiber_manual_record1/4 cup all-purpose flour
fiber_manual_record1 large onion, chopped (1 cup)
fiber_manual_record1 medium green bell pepper, chopped (1 cup)
fiber_manual_record2 cloves garlic, finely chopped
fiber_manual_record1 can (14 1/2 ounces) ready-to-serve vegetable broth
fiber_manual_record1/2 cup uncooked regular long grain rice
fiber_manual_record3/4 teaspoon dried thyme leaves
fiber_manual_record1/8 to 1/4 teaspoon ground red pepper (cayenne)
fiber_manual_record1 can (14 1/2 ounces) diced tomatoes, undrained
fiber_manual_record1 package (10 ounces) frozen cut okra, thawed and drained
fiber_manual_record1 package (10 ounces) frozen baby lima beans or black-eyed peas, thawed and drained
Instructions
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.
3 - Heat to boiling; reduce heat to medium-low. Cook 15 minutes, stirring occasionally.
4 - Stir in lima beans. Cook 5 to 10 minutes, stirring occasionally, until lima beans are hot.