Though I used packaged, frozen vegetables for everything including the onion blend, you can use whatever fresh vegetables you have on hand. Try to include some okra: it makes this a gumbo rather than just a vegetable stew.
2cupsCajun-style Mirepoix onion-pepper-celery blend(roughly equal parts of each)
212-ounce packagesfrozen vegetable gumbo mix or other mixed vegetables
115-ounce canfire-roasted tomatoes
115-ounce cankidney beans(1 1/2 cups), rinsed and drained
115-ounce canchickpeas(1 1/2 cups), rinsed and drained
1teaspoonsmoked hot paprika or cayenne to taste
2teaspoonssoy sauce, wheat-free tamari, or coconut aminos
2servings vegetable bouillon(enough to flavor 2 cups of water)
1/2teaspoonhickory salt or other smoked salt
salt and hot sauce to taste
Heat a non-stick stock pot and saute the onion, pepper, and celery over medium heat until completely thawed (if frozen) and softened. Add all remaining ingredients EXCEPT the file powder and hickory salt. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 40 minutes, adding additional water as needed to form a thick stew. Add file powder and smoked salt and adjust seasonings as needed, adding salt and hot sauce to taste just before serving.
Serve alone or over rice or other grain with additional hot sauce.
Using zero-point vegetable broth, this recipe is zero points on Weight Watchers Freestyle program.