Gumbo Soup (Low Cal)

Recipe Ingredients

12 cups	2844ml	Water
6 teaspoons	30ml	Vegetable bouillon granules
4		Tomatoes - fresh or 1-lb can
1/2 cup	31g / 1.1oz	Corn - fresh or canned
1		Celery rib - diced
1		Onion - diced
1/2 cup	118ml	Okra - cut
1/4 cup	40g / 1.4oz	Rice - white or brown
1/8 teaspoon	0.6ml	Tabasco sauce - (optional)
1 cup	237ml	Shredded cabbage - (optional)

Recipe Instructions

Directions: Place all ingredients in a large pot, bring to boil, cover and simmer about 20 minutes until all vegetables are done. 1-l/2 C serving equals about 35 calories.

NOTE: I use Uncle Ben's Converted Rice as it seems to hold its shape better in long cooking periods. Any rice will work if this soup is not reheated several times, but it usually is!

This is a thin soup, I sometimes add shredded cabbage, chard, bok choy, or other green vegetable to it. The greens make it thicker and more filling, but add few calories. This doesn't resemble the real Cajun Gumbo, but is good for those days when you feel you've over-indulged and need to cut back. I keep in it the fridge and use it as a snack when I just have to have something else. You can also add herbs, hot pepper, it is very versatile, and a good starting recipe.

Original, from A. Broaddus

Source:
Daniel Faigin and Karen Davis Santa Monica, California, USA

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