Vegetable Gumbo Soup with Brown Rice
Melanie Ng

Vegetable Gumbo Soup with Brown Rice

This quick and easy vegetable soup is ready in a hurry but tastes like it simmered all day!


  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/3 cup whole grain instant brown rice
  • 1 (32 ounce) container reduced sodium vegetable broth
  • 2 cups frozen mixed vegetables
  • 1 1/2 cups frozen okra
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder


  1. Heat olive oil in an electric skillet over medium (350°F) heat.
  2. Add onion and bell pepper and cook for 5 minutes or until softened.
  3. Add rice, cook 2 minutes, stirring constantly.
  4. Stir in vegetable broth, frozen mixed vegetables, frozen okra, tomatoes, Italian seasoning, pepper, and garlic powder. Simmer, covered, for 20 minutes.


  • Any leftover or frozen vegetables can be substituted for the mixed vegetables.
  • Fresh onions and green peppers can be chopped ahead of time and frozen for later use.
  • The frozen carrots can be used for this and the Chicken Pot Pie recipe. For menu planning purposes, make them both the same week.
  • Add a dash of cayenne pepper or hot pepper sauce for a spicy gumbo.
vegetable gumbo soup
Nutrition facts panel for the vegetable gumbo soup with brown rice
Woman and Daughter Cooking
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