Hearty Vegetable Gumbo

• nonstick cooking spray
• 12 cup onion, chopped
• 12 cup green pepper, chopped
• 14 cup celery, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) canspetite diced tomatoes
• 2 cups reduced-sodium tomato juice
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 tablespoon fresh parsley, chopped
• 14 teaspoon dried oregano
• 14 teaspoon hot pepper sauce
• 2 bay leaves
• 1 12 cups uncooked quick-cooking brown rice
• 1 (10 ounce) packagefrozen sliced okra, thawed

1. Coat a 4-quart Dutch oven with cooking spray and heat over medium heat until hot.
2. Add onion, green pepper, celery, and garlic.
3. Cook and stir for 3 minutes or until vegetables are crisp-tender.
4. Add tomatoes, tomato juice, beans, parsley, oregano, pepper sauce, and bay leaves.
5. Bring to a boil over medium heat.
6. Add rice.
7. Cover and reduce heat to medium-low.
8. Simmer 15 minutes or until rice is tender.
9. Add okra and cook, covered, 5 minutes more or until okra is tender.
10. Remove and discard bay leaves.

nonstick cooking spray, onion, green pepper, celery, garlic, tomatoes, tomato juice, red kidney beans, fresh parsley, oregano, hot pepper, bay leaves, brown rice, okra

Taken from www.food.com/recipe/hearty-vegetable-gumbo-221819 (may not work)