Boiled Peanuts
Summer-Fall Soup


Vegetable gumbo

We’ve done five “cafes” at the house so far this semester and I’ve just about gone through my best soup recipes!  Need to try out some more… It is gratifying to see how much a bunch of committed omnivores enjoy the vegetarian soup. The number of folks eating has grown each week (averaging about 75 now) and there's rarely any left in the bowls.  

It is a challenge this time of year to find enough local ingredients, but we’re working on it.  Onions and green peppers in the black bean soup, sweet potatoes in the lentils, onions and zucchini in the chili, all kinds of market vegetable in the “simple soup”and in the vegetable gumbo from Thursday: onions, green peppers, okra, and butter beans.  Quite a few non-local ingredients, too, esp. canned tomatoes.  We’ll keep trying to raise the ratio of local to distant veggies.

Here’s a recipe for the gumbo.  Some called it their “favorite” so far.


1 onion

3 cloves

2 Tbsp. vegetable oil

1 green pepper, diced

2 cups diced tomatoes

4 cups vegetable stock

1 cup cooked butter beans or limas

2 cup fresh, frozen, or canned corn

1 ½ cups sliced okra

¼ tsp. allspice

½ cup cooked rice

Chop onion and sauté with cloves in oil until onions are soft. Remove cloves. Add green pepper and stir over medium heat for several minutes; then stir in the tomatoes. Bring the mixture to a boil, turn down the heat and let simmer 15 minutes. Add the rest of the ingredients. Bring soup to a boil again, cover, and simmer for 15 minutes. Add rice. Makes 8 cups.


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