Zucchini Gumbo (Crock-Pot)

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 celery, chopped
• 1 green chili pepper, seeded and chopped
• 1 garlic clove, minced
• 3 cups vegetable broth
• 2 cups tomato juice or 2 cups v- 8 vegetable juice
• 1 (14 1/2 ounce) can tomatoes, drained
• 2 zucchini, cut in half lengthwise and sliced into 1/4 inch half moons
• 1 teaspoon dried thyme
• salt
• pepper
• 1 teaspoon hot sauce (Tabasco sauce)
• 1/2 teaspoon liquid smoke
• 2 cups rice, cooked

1. In a large skillet over medium heat heat the oil. Add the next 4 ingredients (onion - garlic), cover and cook for 5 minutes or until vegetables are softened.
2. Transfer vegetables to crockpot.
3. Add next 7 ingredients (vegetable broth - pepper). Cover and cook on low for 8 hours.
4. Stir in Tabasco and liquid smoke.
5. Divide rice into soup bowls and top with gumbo.

olive oil, onion, celery, green chili pepper, garlic, vegetable broth, tomato juice, tomatoes, zucchini, thyme, salt, pepper, hot sauce, liquid smoke, rice

Taken from www.food.com/recipe/zucchini-gumbo-crock-pot-336987 (may not work)