Recipe - Gumbo Soup

1 cup Onion; chopped coarsely
1 cup Green pepper; chopped
coarsely
3 Cloves
1 cn (28 oz.) minced tomatoes
3 cup Vegetable stock; (up to 4)
1 cup Baby limas; cooked
1 cup Corn kernels
1 cup Okra; cut or sliced up
One half teaspoon Allspice; crushed
1 teaspoon Sugar; or more to taste
Salt and pepper to taste

Saute onion and cloves in small amount of vegetable stock until onion
softens. Remove cloves, add green pepper, and saute another minute or two.
Add remaining ingredients, including the liquid from the tomatoes, and
simmer 15 minutes.

Notes: I like frozen okra better than fresh because it's less mucilaginous,
and I generally use frozen corn and baby limas for convenience. My
vegetable stock is always the accumulated liquid from cooked mild
vegetables (such as summer squash, spinach, green beans or peas). Adding
more limas, corn, and/or okra turns this into a tasty stew. Adding cooked
brown rice is another option.

vegan

Posted to fatfree digest V97 #281 by Bette Turlington
Turlington@worldnet.att.net on Nov 30, 1997