Yield / Servings
1½- 2 gallons
Category
SoupsIngredients
- ¼ cup olive oil
- 2 medium onions, small dice
- 1 Tbsp. chopped garlic
- ½ lb. okra, sliced ¼ inch thick
- 4 tomatoes, medium diced
- 3 ears corn, kernels cut off
- 1 red pepper, medium diced
- 2 green pepper, medium diced
- 12 oz. portabella mushrooms, sliced
- 2 yellow squash, medium diced
- 2 zucchini, medium diced
- 1 bunch scallions, sliced
- 3 ribs celery sliced ¼ inch thick
- 1- 14 oz. can diced tomatoes in juice
- 2 Tbsp. tomato paste
- 1 gallon prepared Gluten-Free Liquid Vegetable Consommé Prep
- 2 tsp. oregano
- 1 tsp. thyme
- 2 Tbsp. chopped parsley
- 2 bay leaves
- 10 oz. Hearty Foundations Gluten-Free Roux
- 1 Tbsp. gumbo filé
Preparation Steps
1
Heat oil and sauté onion, chopped garlic, okra, tomatoes, corn, red and green peppers, mushrooms, squash, zucchini, celery and scallions for 3-5 minutes.
2
In another heavy bottomed pot add RC Hearty Foundations® Gluten Free Roux and cook over medium flame stirring constantly until it browns.
3
Add diced tomatoes, paste and RC Gluten Free Liquid Vegetable Consommé Prep.
4
Bring to a simmer and add sautéed vegetables, oregano, thyme, parsley and bay leaves.
5
Simmer for 20-25 minutes.
6
Add file powder and remove from heat.
7
Serve as is or over boiled rice.
Recipe from RC Fine Foods.