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1 tablespoon olive oil

2 celery stalks — sliced

1 bell pepper — chopped

2 carrots — sliced

1 small onion — chopped

12 ounces thick & chunky salsa

4 ounces salsa verde

2 tablespoons taco sauce

3 zucchini — sliced

12 mushrooms — sliced

12 Calamata olives — drained

1 clove garlic — minced

1/2 teaspoon coarse ground pepper

1 cup vegetable broth

Heat olive oil in a large skillet or Dutch oven. Add celery, bell pepper, carrots, and onion. Saute until soft. Add remaining ingredients and simmer o n medium-high heat until liquid is reduced. Serve immediately.

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