Name: Easy Vegetable Gumbo
Prep time: 14 min
Cook time: 32 min
Total time: 47 min
Yield: 6 servings
Ingredients: 0.67 cup onion; 0.67 cup green bell pepper; 0.67 cup celery; 2 packages frozen vegetables (gumbo mix or other mixed vegetables); 1 15-ounce can fire-roasted tomatoes (diced); 1 15-ounce can kidney beans ((1.5 cups), rinsed and drained); 1 15-ounce can chickpeas ((1.5 cups), rinsed and drained); 4 cups water; 4 cloves garlic (minced); 1 tsp thyme; 1 tsp smoked hot paprika (or cayenne to taste); 2 tsp soy sauce (wheat-free tamari, or coconut aminos); 0.25 tsp black pepper; 2 cubes vegetable bouillon (enough to flavor 2 cups of water); 0.5 tsp granulated onion; 0.5 tsp filé powder (optional); 0.5 tsp hickory salt (or other smoked salt); null to_taste salt; null to_taste hot sauce

Easy Vegetable Gumbo

This ridiculously easy vegetable gumbo is a flavorful and hearty stew, perfect for quick meals. Featuring a blend of fresh or frozen vegetables, fire-roasted tomatoes, and a mix of kidney beans and chickpeas, it's simmered to perfection with aromatic spices. It's a satisfying dish that proves how a well-stocked pantry and freezer can lead to a delicious, healthy meal.

Instructions

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1

Heat a non-stick stock pot and sauté the onion (0.67 cup), green bell pepper (0.67 cup), and celery (0.67 cup) over medium heat until completely thawed (if frozen) and softened. Add all remaining ingredients EXCEPT the filé powder (0.5 tsp) and hickory salt (0.5 tsp). Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 40 minutes, adding additional [water] as needed to form a thick stew.
2

Add filé powder (0.5 tsp) and hickory salt (0.5 tsp) and adjust seasonings as needed, adding [salt] and [hot sauce] to taste just before serving.
3

Serve alone or over [rice] or other grain with additional [hot sauce].