Ham-Eggplant Gumbo

Came up with this gumbo for lunch with bits of stuff I had in the fridge and freezer and 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 leave out the rice wine vinegar.

Click to enlarge

Click to enlarge


1   meaty ham bone  (Mine yielded 12 oz. meat.  If yours yields less/more meat, you’ll have to adjust info below)

1   14.5 oz. can diced or 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 papper

4 cloves minced garlic

2 T. rice wine vinegar (omit if still in Induction)

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 all remaining ingredients (except okra) and bring to boil.  Then lower to lowest setting and simmer about 45 minutes to 1 hour.  Stir every 20 minutes.  Ad the okra the last 10-20 minutes of simmering so it won’t completely fall apart.  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

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