Zucchini Gumbo (Crock-Pot)

This soup/gumbo is good.Instead of the usual okra this uses zucchini. The original recipe called for file powder which I couldn't find - so skipped. Adapted from Fresh from the Vegetarian Cookbook. Without the rice this is only 2 WW points.

• Ready In: 8 hrs 24 mins
• Serves: 4

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 1/2ounce) 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

Directions

1. 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.
2. Transfer vegetables to crockpot.
3. Add next 7 ingredients (vegetable broth - pepper). Cover and cook on low for 8 hours.
4. Stir in Tabasco and liquid smoke.
5. Divide rice into soup bowls and top with gumbo.