Gumbo

1 small onion, diced
3 stalks celery, sliced
1 tsp fresh garlic, chopped
1 (14.5 oz) can diced tomatoes
4 C corn (frozen or fresh of the cob)
3 C zucchini, sliced
2 medium potatoes, peeled and cubed
7 C vegetable stock
salt and pepper
hot sauce
2-3 links of sausage, sliced

Spray large soup pot with olive oil, heat over low. Add onions and celery, cover and cook for 2 minutes. Add garlic and cook for 15 seconds. Stir in tomatoes, corn, zucchini, and potatoes. Add stock and bring to a boil. Reduce heat to a simmer. Cook until potatoes are soft and gumbo has thickened (about 30 minutes). Season to taste with salt, pepper, and hot sauce. Stir cooked sausage into the gumbo and serve.

Good with pilaf or rice, cornbread, and a cool cucumber/lemon salad.