Vegetable Gumbo

• 1 cup chopped onion
• 2 tbspns broth for sautee, have more on hand to add
• 2 cups thinly sliced carrots
• 1 and 2/3 cup brown rice
• 1 thinly sliced medium zucchini - about 1 and 1/2 cups
• 1 thinly sliced yellow medium squash - same as zucchini
• 1 cup fresh or frozen yellow corn or more if you like
• 4 Yukon Gold potatoes, sliced thin
• chopped medium red bell pepper
• 1 teaspoon salt
• 4 cups vegetable broth
• 15 oz can of garbanzo beans
• 1 and 1/2 teaspoons dried basil leaves
• 1 and 1/2 teaspoons 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 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.