Garden Vegetable Gumbo
By: Melissa Peterman
Published: Wednesday, February 3, 2010 - 10:18am

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

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.