• 2 tablespoons peanut oil
• 1 small yellow or white onion, chopped
• 1 medium green bell pepper, chopped
• 2 medium celery stalks, chopped
• 1 tablespoon Creole seasoning blend
  
• 2 (14-ounce) cans low-sodium diced tomatoes
• 1 (15-ounce) can kidney beans, rinsed, drained
• 1 (8-ounce) pkg frozen sliced okra
• 1/2 can (or 1 cup) low-sodium vegetable broth
• 1/2 cup long-grain brown rice like Basmati or Texmati
• 2 teaspoons gumbo filé powder

1. Chop the onion, 2 bell peppers, and 2 celery stalks.
2. Get a large pot, add 2 tablespoons peanut oil, and place over medium heat.
3. Add the chopped veggies from step 1.  Cook for 4 minutes or until softened.
4. Stir in 1 tablespoon of Creole seasoning.
5. Rinse the kidney beans.
6. Stir in 2 cans diced tomatoes, 1 can kidney beans, 8-ounce pkg of frozen okra, 1/2 can vegetable broth, and 1/2 cup rice.
7. Bring to a full simmer stirring occasionally.
8. Cover and reduce the heat to low.  Simmer for 45 minutes or until rice is fluffy.
9. Stir in the 2 teaspoons of gumbo filé powder.
10. Dish it out!  Eat with crackers or maybe cornbread(?)

This recipe was found in the Green Smoothies for Life book:

Notes:  We have mistakenly used 1 can (or 2 cups) of vegetable broth each time we made it.  So far it’s been ok.  Usually we can only get a medium onion and use about 3/4 of the medium onion.