Vegetablegumbocrockpot Recipes

VEGETABLE GUMBO

Steps:

• Method: In a large heavy stew pot, place bouillon and white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
• Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.
• Cover and simmer gently until corn and okra are done.
• (or simmer in crockpot 6-7 hours) If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their mojo.

VEGETABLE GUMBO (CROCK POT)

Steps:

• In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
• Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
• Stir in tomatoes and bring to a boil.
• Transfer to large crock pot insert.
• Stir in rice and broth.
• Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
• Discard bay leaf.
• In a small cup mix together the paprika and lemon juice.
• Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
• Cover and cook on high for 20 minutes or until pepper is tender.
• Add a dash or two of hot pepper sauce if desired.

CROCK-POT EASY VEGGIE GUMBO RECIPE

Steps:

• In a 4 quart or larger slow cooker add the kidney beans, diced tomatoes with green chilies, thawed okra, bell pepper and 1 cup water.
• Stir to combine.
• Cover and cook on HIGH for 3 hours or until the bell peppers are tender.
• Add the rice mix and remaining 1 cup of water, stir to combine and continue to cook for 30 to 45 minutes until the rice is cooked.
• Fluff rice with a fork, serve and enjoy!

VEGETABLE GUMBO

Steps:

• Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself).
• Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes.
• In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside.

SLOW-COOKER VEGETABLE SOUP

Steps:

• Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.
• Remove Parmesan rind, if using. Stir in vinegar and top each serving of soup with 1 teaspoon pesto.