Recipe - Gumbo Soup (Low Cal)

12 cup Water
6 teaspoon Vegetable Bouillon granules
4 Tomatoes, fresh or 1lb can
One half cup Corn, fresh or canned
1 Celery rib, minced
1 Onion, minced
One half cup Okra, cut
One fourth cup Rice, white or brown
1/8 teaspoon Tabasco Sauce (optional)
1 cup Shredded cabbage (optional)

Directions: Place all ingredients in a large pot, bring to boil, cover and
simmer about 20 minutes until all vegetables are done. 1l/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 overindulged 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 Files of A. Broaddus/Houston
5/16/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini