Recipe - Garden Vegetable Gumbo

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

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 crisptender. 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. Posted to fatfree digest V97 #019 by "susan.j.mcgee"
susan.j.mcgee@ArthurAndersen.com on 97