Vegetable Gumbo

Ingredients

• 1 cup Chopped onion
• 2 tablespoons Broth for sautee, have more on hand to add
• 2 cups Thinly sliced carrots
• 1 2/3 cups Brown rice
• 1 Thinly sliced medium zucchini, about 1 and 1/2 cups
• 1 Thinly sliced yellow medium squash, same as zucc
• 1 cup Fresh or frozen yellow corn or more if you like
• 4 Yukon Gold potatoes, sliced thin
• medium Chopped red bell pepper
• 1 1 teaspoon Salt
• 4 cups Vegetable broth
• 1 can (15 oz) garbanzo beans
• 1 1/2 teaspoons Dried basil leaves
• 1 1/2 teaspoons Thyme

Instructions

1. Cook onions and carrots in 2 tablespoons of the vegetable broth over medium to low heat in stockpot for about five minutes – adding more broth to prevent sticking, until onions are crisp-tender. Add brown rice and the 4 cups of vegetable broth, simmer for 20 minutes. Add remaining ingredients and more water if necessary, and simmer until vegetables are tender, about 15 minutes.