Pic of this soup is here:
http://buttoni.wordpress.com/2010/1...eggplant-gumbo/
HAM EGGPLANT GUMBO
Came up with this gumbo for lunch with just bits of stuff I had in the fridge and freezer. Man, was it ever good! And filling! Makes a large pot for 7-8 people, so expect to have leftovers. This would freeze well, so no problem. This recipe is OK for Induction. If you’re in OWL, 2 T. rice wine vinegar is WONDERFUL in this!
INGREDIENTS:
1 meaty ham bone (mine yielded 12 oz. meat)
1 14.5 oz. can crushed tomatoes, low sodium
2 c. chopped celery
2 oz. chopped onion
2 oz. red bell pepper, chopped
2 oz. green bell pepper, chopped
5 oz. frozen cut okra
3 c. chicken broth
1½ c. peeled eggplant, diced
¼ tsp. Tobasco (about 12 drops)
Dash cayenne pepper and black pepper
4 cloves minced garlic
DIRECTIONS: Place ham bone in large soup pot. Dice celery, bell peppers, onion and eggplant and add around ham bone. Pour in tomatoes and chicken broth. Add last three ingredients and bring to boil. Then lower to lowest setting and simmer 1 hour. Stir every 20 minutes. Remove ham bone to cutting board and let cool a bit. Then cut off and dice all usable lean meat and add to soup, stir and serve. Lovely with a nice green salad.
NUTRITIONAL INFO: Serves 8 one-cup servings, each contains:
111 calories
2.75 g fat
8.85 g carbs
3.10 g fiber
5.75 g NET CARBS
13.35 g protein
804 mg sodium