Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 cup water
- 6 tsp vegetable bouillon granules
- 4 tomatoes, fresh or 1-lb can
- 1/2 cup corn, fresh or canned
- 1 celery rib, diced
- 1 onion, diced
- 1/2 cup okra, cut
- 1/4 cup rice, white or brown
- 1/8 tsp tabasco sauce (optional)
- 1 cup shredded cabbage (optional)
- =
Directions
Directions: place all ingredients in a large pot, bring to boil, cover and simmer about 20 minutes until all vegetables are done. 1-l/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 over-indulged 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 5/16/9