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.