Okra-Rice Gumbo

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 medium celery stalks, diced
• 5 cups water
• One 16-ounce can salt-free diced tomatoes, undrained
• 4 cups small, tender okra, sliced 1/2 inch thick
• 1 medium green bell pepper, chopped
• 2/3 cup raw brown rice, rinsed
• 2 bay leaves
• 1 1/2 teaspoons salt-free seasoning (see page 4 for brands)
• 1/4 teaspoon dried hot red pepper flakes or cayenne pepper, or to taste
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onions and celery and saute over low heat until the onions are golden.
3. Add the water and all the remaining ingredients except the salt and pepper.
4. Enough red pepper flakes or cayenne should be used to give the soup a distinct bite, but use your discretion.
5. Bring to a simmer, then simmer gently, covered, stirring occasionally, for about an hour, or until the rice is cooked and the vegetables are tender.
6. Discard the bay leaves and season with salt and pepper.
7. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
8. The soup will thicken considerably as it stands.
9. Add more water as needed and adjust the seasonings, but let it remain very thick.
10. Per serving:
11. Calories: 153
12. Total fat: 5g
13. Protein: 4g
14. Fiber: 5g
15. Carbohydrate: 25g
16. Cholesterol: 0mg
17. Sodium: 28mg

olive oil, onions, celery stalks, water, salt, tender okra, green bell pepper, brown rice, bay leaves, salt, pepper, salt

Taken from www.epicurious.com/recipes/food/views/okra-rice-gumbo-378957 (may not work)