Original recipe from Vegetarian Times
* One of the beauties of soups and such is that you use whatever you have on hand, so my version is tweaked a bit.
- 1/2 cup vegetable oil
- 1/3 cup flour
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 2 stalks celery, chopped
- 1 28-oz. can diced tomatoes
- 2 carrots, sliced
- 1 parsnip, diced
- 1 cup fresh or frozen sliced okra
- 4 cups of water or broth **
- a big handful of collard greens, chiffonaded
- ground cumin
- dried oregano
- cayenne pepper
1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups broth. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.
* If you recall, during the holidays I was blessed with like 4 big heads of collard greens. I cooked one head and then blanched the other 3 and froze them all. The collards I used in this recipe were some of the blanched ones.
* Also, although the original recipe calls for specific measurements on the spices, I rarely measure spices like this in a soup. I kinda know what I like so I just shake and stir. lol
** So I cheated a bit (already, I know!), but broth is so much better than just adding water to a soup and since I didn't have any low-sodium vegetable broth and I haven't even seen it in the city where I live, I had to use what I had which was chicken broth. Yeah, yeah, I know. Vegetable broth, next time. I promise.