Vegetarian Gumbo 1 tbs olive oil 1 onion, diced 1 green bell pepper, diced 3 stalks celery, sliced 3 cloves garlic, minced 3 cups vegetable broth 3 cups water 14-oz can diced tomatoes 1 1/2 cups okra, sliced 1 zucchini, sliced 1 tsp thyme 1 tsp file powder 1/2 tsp salt dash black pepper, to taste dash tabasco sauce, to taste 3 cups rice, pre-cooked Sautee the onion, bell pepper, celery and garlic in olive oil over medium heat in a large saucepan or soup pot. Allow to cool for about 5 minutes. Add the remaining ingredients, except rice and bring to a low simmer. Cover partially, and cook for 30 minutes, stirring occasionally. Serve generous portions of the gumbo over a bit of rice.