Garden Vegetable Gumbo

Photo: flickr user jasonlam

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 teaspoon Salt

4 cups Vegetable broth

1 can (15 oz) garbanzo beans

1 1/2 teaspoons Dried basil leaves

1 1/2 teaspoons Thyme

Preparation

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.