Cheater Gumbo

This started out as a clean-out-the-cupboard-and-fridge soup and ended as the world's easiest (not to mention healthier) gumbo. The split peas (which I never really liked before) magically create the thickness, color, and flavor you traditionally get from roux, sautéed peppers, and celery, gumbo file powder, and rice - without including any of them. This tastes even better the next day, as the peas continue to collapse and thicken the broth.

• Preparation Time: 15 mins
• Cooking Time: 43 mins
• Total Time: 58 mins
• Calories: 300 Calories

Ingredients

• 1 ½ cups chopped onion
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 bay leaves
• 3 cups sliced zucchini
• salt
• 12 ounces spicy andouille sausage, chopped
• 4 cups low-sodium chicken broth (such as Swanson® Natural Goodness®)
• 1 cup split peas, picked over

Recipe Instructions

Step 1

Heat oil in a 4-quart Dutch oven over medium heat. Add onion and salt; cook, stirring, until softened but not browned, about 5 minutes. Increase heat to medium-high. Add sausage and cook, stirring, until browned, 3 to 5 minutes.

Step 2

Stir chicken broth, split peas, and bay leaves into the Dutch oven; bring to a boil. Reduce heat to low and simmer, covered, until split peas are tender and beginning to collapse, 25 to 30 minutes. Stir in zucchini and simmer until tender, about 5 minutes. Season with salt and pepper. Discard bay leaves before serving.