Vegetable Jambalaya - cooking recipe

Ingredients

3 Tbsp. canola oil
1 c. diced onion
2 large cloves garlic, minced
3/4 c. diced celery
1/2 c. diced carrot
1 tsp. thyme
2 tsp. paprika
1/2 tsp. salt
pinch of cayenne pepper
1 bay leaf
1 green bell pepper
1 red bell pepper, cut up
1 can beans (black, pinto, black-eyed, any kind)
1 can chopped plum tomatoes
3 1/4 c. defatted vegetable juice
2 medium sized zucchini (1/2-inch)
2 Tbsp. chopped parsley

Preparation

Heat oil in a large pot.
Add onion and cook over low heat to wilt (10 minutes).
Add garlic, celery and carrot.
Cook, stirring, 1 minute longer.
Mix in spices and herbs.
Add bell peppers, beans, tomatoes with juice and vegetable broth.
(I used dried vegetable broth or water.)
Bring to a boil.
Reduce heat to medium-low and cook, partially covered, for 10 minutes.
One-half hour before serving, add zucchini and/or other leftover veggies and bring to a boil.
Stir in rice, cover and heat on low heat for 20 minutes only.
Add parsley and serve.
(I added some salsa to taste for an extra zing.)