3/4 C. diced celery
1/2 C. carrots
1 tsp. dried thyme
1 bay leaf
1 C. cooked black eyed peas
1 can 28 oz. tomatoes, chopped with the juice
2 Tbsp. chopped parsley
1 green bell pepper

Like I said, lots of ingredients, but sooo worth it!

Heat oil in large pan. Add onion and cook over low heat for 10 min. Stirring, add the garlic, celery, onion, carrots and cook for 1 minute longer. Mi in the spices and herbs. Add the bell peppers, black eyed peas, tomatoes with juices, veggie broth, and bring it all to a boil. Reduce the heat to med-low. Cook partially covered for 10 minutes. A half hour before serving, add the zucchini and bring mixture to a boil. Stir in the rice, cover and reduce heat to low and cook for 20 minutes. Stir in parsley and adjust seasonings to taste.