Green Gumbo

Adapted from The Ethnic Vegetarian by Angela Medearis

Legend has it the more variety of greens you put in this soup, the
more friends you will make. Maybe that is because this gumbo is so
good that people naturally fall in love with the cook! Chiefly a
southern U.S. dish, traditional "gumbo" is a stew with spicy Cajun
spices, tomatoes, and, yes, greens! Here is a vegetarian/vegan
version:

Whenever possible, substitute dried, home-cooked beans for canned, and
fresh greens for frozen.

3 ribs celery
2 medium carrots, halved
1 medium yellow onion, peeled and quartered
1 medium green bell pepper, seeded, ribs removed, and quartered
2 cloves garlic, peeled
2 tablespoons olive oil
4 cups vegetable broth
1 can (20 ounces) peeled whole tomatoes, crushed
1 package (16 ounces) frozen chopped collard greens, thawed
1 package (16 ounces) frozen mustard greens, thawed
1 can (15 ounces) kidney beans, rinsed and drained
1 box (8 ounces) frozen chopped spinach, thawed
1 small head green cabbage, chopped
1 package (16 ounces) fresh or frozen okra, chopped
1 bunch flat-leaf parsley, finely chopped
2 tablespoons dried parsley
2 bay leaves
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
2 cups uncooked long-grain white rice
4 green onions, trimmed and chopped

Place the celery, carrots, onion, bell pepper, and garlic in a food
processor. Working in batches, pulse to chop the vegetables but do not
puree.

Heat the oil in a large pot over medium-high heat. Add the onion
mixture and saute for 10 minutes, stirring occasionally, or until the
vegetables are tender. Stir in the vegetable broth, tomatoes (with
juice), collard greens, mustard greens, beans, spinach, cabbage, okra,
parsley, bay leaves, oregano, thyme, salt, black pepper, sugar, and
cayenne pepper. Reduce the heat to medium-low, cover and cook for 20
to 30 minutes, stirring occasionally. Remove and discard the bay
leaves.

Meanwhile, prepare the rice according to package directions. Serve
the gumbo over the rice and sprinkle with the green onions.

Serves 8

Use green or red okra pods, no more than 2 to 3 inches
long, to ensure tenderness. To avoid a gummy texture, dont slice the
okra pods until youre ready to use them

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