Spicy Vegetable Gumbo

• 1 large onion
• 2 small carrots
• 3 stalks celery
• 1 (14 1/2 oz.) can fat-free chicken broth
• 2 Tbsp. minced garlic
• 1/2 small cabbage
• 2 yellow squash
• 2 green zucchini
• 1 c. each broccoli and cauliflower
• 2 cans fat-free chicken broth (14 1/2 oz. each)
• 1 (8 oz.) can plain tomato sauce
• 1 Tbsp. Italian seasoning
• 1 Tbsp. dried rosemary
• 1 Tbsp. Zatarain's Creole seasoning

1. Cut the onion, carrots and celery into bite-sized pieces. Put in a large soup pot along with 1 can chicken broth and minced garlic. Cover and simmer until vegetables are softened (about 10 minutes). Chop the cabbage, squash, zucchini, broccoli and cauliflower into bite-sized pieces and add to the soup pot. Stir in 2 cans chicken broth, tomato sauce, Italian seasoning, rosemary and Creole seasoning. Mix well and bring to a boil. Reduce heat, cover and simmer about 45 minutes. Season with black pepper before serving. Makes 6 (2 cup) servings.

onion, carrots, stalks celery, chicken broth, garlic, cabbage, yellow squash, green zucchini, broccoli, chicken broth, tomato sauce, italian seasoning, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96042 (may not work)