Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup flour
• nonstick cooking spray
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 cup of chopped celery
• 2 cloves of garlic, minced
• 1 can (15 oz.) no salt-added stewed tomatoes (liquid included)
• 1 can (15 oz.) red beans, rinsed and drained
• 1/4 cup fresh parsley, chopped
• 2 bay leaves
• 1 tablespoon fresh basil, minced
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/2 teaspoon Tabasco sauce
• Ground Sea Salt, to taste
• 8 cups vegetable broth
• 1 cup fresh corn
• 1 package (10 ozs.) frozen chopped okra, thawed
• 1-1/2 cups cooked brown rice

Cooking directions:

1. Roux – heat the oil in a heavy skillet over medium-high heat. Slowly add flour and whisk. Once both ingredients are in skillet, stir constantly. Continue until mixture takes on a tan color – approximately 3 minutes. The roux may be made in advance, and allowed to cool.
2. Spray large soup pot with nonstick cooking spray, and heat over medium heat until hot. Add onions, red bell pepper, green bell pepper, celery and garlic. Cook until crisp-tender.
3. Add the tomatoes, beans, bay leaves, parsley, basil, paprika, oregano, salt, and Tabasco sauce. Cook over low medium-low heat about 7 minutes, stirring occasionally.
4. Add the vegetable broth and the roux. Stir well. Simmer 10 minutes.
5. Add corn, okra and rice. Cook until corn and okra are tender. Remove and discard bay leaves. Serve.