Vegetable gumbo

• 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

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.

olive oil, onion, celery, baby carrots, garlic, vegetable broth, vegetable juice, tomatoes, okra, corn, green beans, zucchini, thyme, hot sauce, fresh ground black pepper, long grain rice

Taken from www.food.com/recipe/vegetable-gumbo-285262 (may not work)