Vegetable Jambalaya

Name: Vegetable Jambalaya
Ingredients: 3 Tbsp. canola oil; 1 c. diced onion; 2 large cloves garlic, minced; 3/4 c. diced celery; 1/2 c. diced carrot; 1 tsp. thyme; 2 tsp. paprika; 1/2 tsp. salt; pinch of cayenne pepper; 1 bay leaf; 1 green bell pepper; 1 red bell pepper, cut up; 1 can beans (black, pinto, black-eyed, any kind); 1 can chopped plum tomatoes; 3 1/4 c. defatted vegetable juice; 2 medium sized zucchini (1/2-inch); 2 Tbsp. chopped parsley

17 ingredients

13 steps

Ingredients

3 Tbsp. canola oil
1 c. diced onion
2 large cloves garlic, minced
3/4 c. diced celery
1/2 c. diced carrot
1 tsp. thyme
2 tsp. paprika
1/2 tsp. salt
pinch of cayenne pepper
1 bay leaf
1 green bell pepper
1 red bell pepper, cut up
1 can beans (black, pinto, black-eyed, any kind)
1 can chopped plum tomatoes
3 1/4 c. defatted vegetable juice
2 medium sized zucchini (1/2-inch)
2 Tbsp. chopped parsley

Directions

1

Heat oil in a large pot.
2

Add onion and cook over low heat to wilt (10 minutes).
3

Add garlic, celery and carrot.
4

Cook, stirring, 1 minute longer.
5

Mix in spices and herbs.
6

Add bell peppers, beans, tomatoes with juice and vegetable broth.
7

(I used dried vegetable broth or water.)
8

Bring to a boil.
9

Reduce heat to medium-low and cook, partially covered, for 10 minutes.
10

One-half hour before serving, add zucchini and/or other leftover veggies and bring to a boil.
11

Stir in rice, cover and heat on low heat for 20 minutes only.
12

Add parsley and serve.
13

(I added some salsa to taste for an extra zing.)