Garden Vegetable Gumbo


2 tablespoons Broth for sautee, have more on hand to add
2 cups Thinly sliced carrots
1 2/3 cups Brown rice
1 Thinly sliced medium zucchini, about 1 and 1/2 cups
1 Thinly sliced yellow medium squash, same as zucc
1 cup Fresh or frozen yellow corn or more if you like
4 Yukon Gold potatoes, sliced thin
1 teaspoon Salt
1 can (15 oz) garbanzo beans
1 1/2 teaspoons Dried basil leaves
1 1/2 teaspoons Thyme


Cook onions and carrots in 2 tablespoons of the vegetable broth over medium to low heat in stockpot for about five minutes - adding more broth to prevent sticking, until onions are crisp-tender. Add brown rice and the 4 cups of vegetable broth, simmer for 20 minutes. Add remaining ingredients and more water if necessary, and simmer until vegetables are tender, about 15 minutes.



1.0 servings


Wednesday, February 3, 2010 - 10:18am


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