---------- Recipe via Meal-Master (tm) v8.03
 
      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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