Very Vegetable Gumbo


1 tbs olive oil

1 Brown onion

1 Celery rib

0.5 Green capsicum

1 Garlic

3 cups Vegetable stock

2 cups Tomato or vegetable juice

1 can diced tomatoes, drained

2 zucchini

1 tsp file powder

1 tsp dried thyme

Salt and pepper

1 tsp Tabasco sauce

0.5 tsp Liquid smoke

2 cups cooked long-grain rice


1. Heat the oil in a large saucepan over mediium heat. Add the onion, celery, capsicum and garlic, cover and cook until softened, about 5 minutes.

2. Transfer the vegetables to a slow cooker, add the stock, tomato juice, tomatoes, zucchini, file powder, if using, and thyme, and season with salt and pepper. Cover and cook on Low for 8 hours.

3. Just before serving, stir in the Tabasco and Liquid smoke, if using. Taste to adjust the seasonings. To serve, divide the cooked rice evening in four soup bowls and top with the gumbo. Serve hot.