Vegetable Gumbo



      6 servings
      5 hours 30 minutes (30 min prep, 5 hrs cooking)


             1  onion, chopped 
              1/2  green pepper, diced 
             2  celery ribs, diced 
             1  clove garlic, minced 
             1  lb okra, sliced,fresh,frozen 
             1  lb tomatoes, fresh,or canned 
             2  cups corn, fresh,frozen,canned 
             1  teaspoon vegetable bouillon granules 
              1/2  cup white grape juice 
              1/2  cup water 
              1/4  teaspoon Tabasco sauce 
              1/4  teaspoon paprika 
             2  tablespoons chopped fresh parsley 
             1  tablespoon basil or rosemary , minced 

            1. Method: In a large heavy stew pot, place bouillon and white grape 
            juice, onion, green pepper, celery garlic, cook until tender, 5-7 
            minutes. 
            2. Add other ingredients, cook over low heat, stirring occasionally 
            to keep from sticking to bottom. 
            3. Cover and simmer gently until corn and okra are done. 
            4. (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. 
   

                  Serving Size 1 serving
  

    Source: geocities.com/udasgupta/recipe

               ( geocities.com/udasgupta)