Vegetable "gumbo"

Name: Vegetable "gumbo"
Ingredients: 12 tablespoon olive oil; 12 onion, diced; 1 celery rib, diced; 20 baby carrots, diced; 1 garlic clove, minced; 1 12 cups vegetable broth (from a box); 1 (355 ml) can V8 vegetable juice; 0.5 (14 ounce) can stewed tomatoes or 0.5 (14 ounce) can diced tomatoes with green chilies, undrained; 34 cup okra, chopped (frozen is fine); 12 cup frozen corn; 12 cup frozen green beans; 12 medium zucchini or 12 medium summer squash, chopped; 14 teaspoon thyme; hot sauce, like Tabasco to taste; fresh ground black pepper; 2 cups long grain rice, cooked

16 ingredients

6 steps

Ingredients

12 tablespoon olive oil
12 onion, diced
1 celery rib, diced
20 baby carrots, diced
1 garlic clove, minced
1 12 cups vegetable broth (from a box)
1 (355 ml) can V8 vegetable juice
0.5 (14 ounce) can stewed tomatoes or 0.5 (14 ounce) can diced tomatoes with green chilies, undrained
34 cup okra, chopped (frozen is fine)
12 cup frozen corn
12 cup frozen green beans
12 medium zucchini or 12 medium summer squash, chopped
14 teaspoon thyme
hot sauce, like Tabasco to taste
fresh ground black pepper
2 cups long grain rice, cooked

Directions

1

Heat oil in saucepan over medium heat.
2

Add onions and saute until translucent.
3

Add carrots, celery, and garlic and saute for another few minutes.
4

Add remaining ingredients except rice.
5

Stir well and simmer over low heat for 30-60 minutes, or until all the vegetables are very soft.
6

Serve in a bowl ladled over the rice, making it as thick or as soupy as you like.