---------- 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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