Zucchini Gumbo (Crock-Pot) - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 celery, chopped
1 green chili pepper, seeded and chopped
1 garlic clove, minced
3 cups vegetable broth
2 cups tomato juice or 2 cups v- 8 vegetable juice
1 (14 1/2 ounce) can tomatoes, drained
2 zucchini, cut in half lengthwise and sliced into 1/4 inch half moons
1 teaspoon dried thyme
salt
pepper
1 teaspoon hot sauce (Tabasco sauce)
1/2 teaspoon liquid smoke
2 cups rice, cooked

Preparation

In a large skillet over medium heat heat the oil. Add the next 4 ingredients (onion - garlic), cover and cook for 5 minutes or until vegetables are softened.
Transfer vegetables to crockpot.
Add next 7 ingredients (vegetable broth - pepper). Cover and cook on low for 8 hours.
Stir in Tabasco and liquid smoke.
Divide rice into soup bowls and top with gumbo.