Vegetable Jambalaya

• 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

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.)

canola oil, onion, garlic, celery, carrot, thyme, paprika, salt, cayenne pepper, bay leaf, green bell pepper, red bell pepper, beans, tomatoes, vegetable juice, zucchini, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792603 (may not work)