Vegetable Gumbo Soup with Brown Rice

This quick and easy vegetable soup is ready in a hurry but tastes like it simmered all day!

Ingredients

• 1 tablespoon olive oil
• 1 sweet onion, chopped
• 1 green bell pepper, seeded and chopped
• 1/3 cup whole grain instant brown rice
• 1 (32 ounce) container reduced sodium vegetable broth
• 2 cups frozen mixed vegetables
• 1 1/2 cups frozen okra
• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
• 2 teaspoons Italian seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

Instructions

1. Heat olive oil in an electric skillet over medium (350°F) heat.
2. Add onion and bell pepper and cook for 5 minutes or until softened.
3. Add rice, cook 2 minutes, stirring constantly.
4. Stir in vegetable broth, frozen mixed vegetables, frozen okra, tomatoes, Italian seasoning, pepper, and garlic powder. Simmer, covered, for 20 minutes.

Notes

• Any leftover or frozen vegetables can be substituted for the mixed vegetables.
• Fresh onions and green peppers can be chopped ahead of time and frozen for later use.
• The frozen carrots can be used for this and the Chicken Pot Pie recipe. For menu planning purposes, make them both the same week.
• Add a dash of cayenne pepper or hot pepper sauce for a spicy gumbo.