Vegetable Gumbo
A steaming bowl of Vegetable Gumbo captures the essence of comfort food, melding vibrant vegetables and robust flavors into a delightful dish.
Ingredients
For the Roux
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
Vegetable Medley
- 1 small onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, chopped
Seasonings
- Kosher salt Kosher salt and freshly ground pepper
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
Main Ingredients
- 2 cups low-sodium vegetable broth
- 1 pound kale or Swiss chard, stemmed and chopped
- 1 package (10-ounce) frozen black-eyed peas
Serving Suggestions
- Brown rice, for serving (optional)
Instructions
Preparation
- Heat vegetable oil in a large pot over medium-high heat. Stir in the flour and cook, stirring, until golden (about 3 minutes).
- Add the onion, bell pepper, celery, garlic, 3 tablespoons water, and 1/4 teaspoon each salt and pepper. Reduce heat to medium, cover, and cook until vegetables soften (about 8 minutes), stirring occasionally.
- Stir in the soy sauce and paprika; cook for 30 seconds.
Cooking
- Add the vegetable broth, scraping up browned bits, then cover and bring to a boil.
- Add the greens and black-eyed peas. Reduce heat, cover, and simmer until tender (about 15 minutes), stirring occasionally.
- Season with salt and pepper and serve with rice.
Notes
Garnish with freshly chopped herbs, and serve with crusty bread on the side. Perfect for family gatherings.