Collard Green & Kidney Bean Gumbo
with Mushrooms and Jasmine Rice
- Wheat
- Milk
The name gumbo comes from the West African word, “ki ngombo,” which means okra, but the real definitive ingredients for this Louisiana-style stew are onion, celery, and green bell pepper—aka “the trinity.” For our roux-based vegetarian version, we simmer the trinity in broth with Blackening Spice and thyme to give the gumbo its signature Cajun flavor. The result is a hearty stew with earthy mushrooms, creamy beans, and tender collard greens. Scoop in some fluffy rice and you’ve got a warming bowl with steamy NOLA vibes.
Ingredients
1 unit
Green Bell Pepper
2 unit
Veggie Stock Concentrate
1 unit
Kidney Beans
1 unit
Onion
½ cup
Jasmine Rice
1 teaspoon
Dried Thyme
2 clove
Garlic
1 unit
Tomato
2 tablespoon
Flour
(Contains: Wheat)
3 ounce
Collard Greens
1 tablespoon
Blackening Spice
2.5 ounce
Celery
4 ounce
Button Mushrooms
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. Fluff rice with a fork.
• Wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Halve celery lengthwise, then thinly slice crosswise. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Trim and thinly slice mushrooms. Dice tomato into ½-inch pieces.
• Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pot over medium heat. Reduce heat to low and add flour; cook, whisking constantly, until lightly browned, 5-7 minutes. TIP: Whisk the roux constantly to avoid burning.
• Once roux is finished, stir in bell pepper, celery, onion, garlic, and ½ tsp salt (1 tsp for 4 servings) until combined. Increase heat to medium high. Cook, stirring often, until veggies are softened, about 5 minutes. • In a medium bowl, combine stock concentrates and 2½ cups water (3½ cups for 4). • Once veggies are softened, gradually stir in stock mixture until smooth. Add mushrooms, tomato, beans and their liquid, Blackening Spice, thyme, and ½ tsp salt (1 tsp for 4). Stir to combine. • Bring to a simmer and cover pot. Cook, until veggies are tender, 8-10 minutes.
• Add collard greens and ¼ tsp salt (½ tsp for 4 servings) to pot with gumbo. Stir to combine. • Bring to a simmer and cook, uncovered, until collards are tender, 5-7 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until butter melts. Season with salt and pepper to taste.
• Divide gumbo between bowls. Top with a mound of rice and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the hearty, veggie-packed dish; some found it bland and added extra spices or hot sauce for more kick 🌶️.
- Ease of prep: Several noted longer prep time than expected, with lots of chopping; some found the roux tricky to make.
- Suggestions: Consider adding shrimp, sausage, or plant-based protein; increase seasoning for bolder flavor; simmer longer to develop taste.
- Leftovers: Many praised the generous portions, with some reporting it reheated well and tasted even better the next day.
- Authenticity: Some felt it lacked traditional gumbo elements like okra or filé powder; others appreciated the veggie-forward twist.
Reviews from our home cooks
This meal was perfect, which we were surprised about! When looking at the recipe, we thought it sounded like the soul had been taken out of the gumbo in an attempt to make it healthier - but that was not the case! Had tons of soul and southern flavor.
1/4 cup flour, butter for my roux. Never even thought about putting mushrooms, greens, and beans in a gumbo. Gave it an unfamiliar taste, but still brought its own flavor to the pot. Also I used crawfish as my meat substitute.
This gumbo was so easy to make and delicious. I added your fresh shrimp to it and it was soooo flavorful. Great recipe!
Really tasty recipe but made enormous portions! Recipe instructions should scale back the amount of water recommended. Collards also did not cook down enough in the time allotted and retained bitterness. Collards also were not carefully cut and had large stem pieces which were not optimal for easy eating.
This was my first time trying Gumbo and this was so good!!! I loved it. There are so many vegetables and I made it with the Shrimp option. Delicious and Super Healthy Meal.
This recipe certainly took longer than 10 minutes for prep, but it was well worth it! It really tasted like gumbo, and was delicious.
I stirred the roux for 30+ min until dark, which any southerner knows is the key to good gumbo! Obviously many won't want to do this, but I do think it's worth mentioning on the card as a tip as many people won't know and I really think it would have been a bit lackluster otherwise!
This was a very tasty stew. While I imagine most Cajun or Creole people would prefer a family recipe to a meal kit, I think it would be wise to at least add filé powder if you opt to exclude okra. While borrowing and adapting from traditions is acceptable, it is best to add at least all of the definitive ingredients of a dish to call it by that name.
The first day, I would have given only three stars. The left-over portion I ate the next day was awesome! I did add some salt and pepper, but the gumbo was nice and creamy later.
This was absolutely delicious, better than I have had in some restaurants. This took a lot longer than the recommended 40 minutes to prepare. I love mushrooms, but I omitted them, and I didn't miss them one bit.
