If you can’t find fresh okra, use frozen. I did, and it made the preparation of this simple dish even easier. (Most frozen okra comes, pre-sliced saving yet another prep step.) Serve this up with a chunk of rustic bread and you have yourself a perfect cold-weather meal. 15 minutes 1 hour Prep time:Total Time:Serves 10 2½ c diced sweet onion 2 c sliced okra (fresh or frozen) 1 c sliced celery 2 c diced fresh tomatoes plus 1 c canned crushed tomatoes (or a 28 oz can of low sodium diced tomatoes) 1 c uncooked brown rice 1 bunch chopped parsley (about 1 c) 2 qts low-sodium vegetable broth 1 tsp chili pepper flakes 1½ tsp salt ½ tsp freshly ground black pepper

  1. Place all ingredients except the parsley, salt, and black pepper in a large soup pot. Bring it to a full boil, then cover and reduce to low/simmer, maintaining a low boil.2. Cook on low for 40–45 minutes, stirring occasionally, until the rice is fully cooked. Add a small amount of water if anything begins sticking to the bottom.3. Remove from heat and stir in the parsley, salt, and pepper. Serve hot immediately. NUTRITION (per serving) 120 cal, 3 g pro, 26 g carb, 4 g fiber, 5 g sugars, 1 g fat, 0 g sat fat, 510 mg sodium   Amy Pruess is a recipe-developer and the author of the blog Parsley in My Teeth. Follow her on Facebook. MORE: Vegan Minestrone Soup Is Crazy-Easy to Make