1 onion, chopped
Celery, sliced in thick slices
Okra, sliced in thick slices
Carrots, sliced in thick slices
2 to 3 cans Progresso crushed tomatoes
Fresh parsley, chopped or 1 tbsp. dried parsley
Red pepper (optional)
1 tbsp. basil
1 bay leaf

In a six quart pot, cook onion in a little water until soft. Add all remaining ingredients. Cook slowly, stirring often, until vegetables are crisp tender. Serve over basmati brown rice.