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Hearty Green Gumbo

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      Title: HEARTY GREEN GUMBO
 Categories: Vegetarian, Vegan, Soups/stews, Ethnic, Cajun
      Yield: 6 Servings
 
      1 pk Frozen chopped spinach (10
           -oz)
      1 bn Watercress; chopped
      1 bn Parsley; chopped
    1/4 c  Water
    1/2 c  All-purpose flour
    1/2 c  Cooking oil
      2 lg Onions; chopped
      1 md Green pepper; chopped
      2    Celery stalks; chopped
           Water
      1 ts Salt
    1/4 ts Ground red pepper
    1/4 ts Black pepper
      1 c  Chopped broccoli
      1 c  Diced parsnips or rutabaga
      1 cn Cannelini beans; rinsed and
           -drained
      2 c  Hot cooked rice
 
  In a Dutch oven combine spinach, watercress, parsley and 1/4 cup of
  water. Bring to a boil, breaking up spinach with a fork; reduce heat.
  Cover and simmer for 10 minutes. Drain, reserving liquid and pressing
  liquid out with a spatula.  Set greens and liquid aside. In the same
  Dutch oven stir together the flour and oil till smooth. Cook over
  medium high heat for 5 minutes, stirring constantly. Reduce heat to
  medium. Cook and stir about 10 minutes more or till reddish brown.
  Add onions, green pepper, and celery. Cook and stir over medium heat
  for 5 to 10 minutes or till very tender. Add enough water to reserved
  liquid to make 2 1/2 cups. Add liquid, cooked greens, salt, red
  pepper, and black pepper to onion mixture. Bring to a boil; reduce
  heat. Cover and simmer for 15 minutes. Add broccoli and parsnips or
  rutabaga.  Cover and simmer about 10 minutes more or until tender.
  Stir in beans; heat through. To serve, place rice in individual.
  Ladle gumbo over rice.
  
  Per serving:  403 cal; 11g pro, 53g carb, 19g fat
  
  Source: Cooking for Today, Vegetarian Recipes, 1993 Better Homes and
  Gardens format by Lisa Crawford
 
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