Vegetable Gumbo

Yield: 6 servings

1 Onion; chopped
1/2 c White Grape Juice
1/2 Green pepper; diced
1/2 c Water
2 Ribs Celery; diced
1/4 tsp. Tabasco sauce
1 Clove garlic; minced
1/4 tsp. Paprika
1 lb. Okra; sliced, fresh, frozen
2 tbsp. Fresh parsley; chopped
1 lb. Tomatoes; fresh, or canned
1 tbsp. Basil or Rosemary; minced
2 c Corn; fresh, frozen, canned
Vegetable coating spray
1 tsp. Vegetable Bouillon granules

In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.  Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.   Cover and simmer gently until corn and okra are done (or simmer in crockpot 6-7 hours).

Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob.  Four ears will make about two cups.  If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. Exchanges: 1 Veg, 1 Bread, and 107 calories.