Eating colorful vegetables is one way to get your daily dose of antioxidants, and this recipe will definitely help you do that.

2 Tbs. canola oil
1 large onion, chopped
3 cloves garlic, minced or pressed
3/4 cup carrots, diced
1 cup celery, diced
1 1/2 tsp. dried thyme
1/2 tsp. salt
2 tsp. Hungarian paprika
Pinch of cayenne pepper
2 bay leaves
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 15 1/2 oz. can black-eyed peas
1 28-oz. can tomatoes, chopped, undrained
4 cups vegetable broth
2 medium zucchini, diced
1 1/2 cups uncooked long-grain white rice
Chopped parsley for garnish

1. Heat oil over medium heat in a large stewpot. Sauté onion until translucent. Add the garlic, carrots, and celery, and heat for 2 more minutes.

2. Add thyme, salt, paprika, pinch of cayenne pepper, and bay leaves. Stir to combine. Add bell peppers, black-eyed peas, chopped tomatoes with juices, and vegetable broth. Bring to a boil. Lower heat and cook, covered, for about 10 minutes.

3. Stir in zucchini and rice, and bring mixture to a boil. Reduce heat to low, cover, and cook for about 15 minutes, stirring occasionally. Garnish with parsley. Serves 6.

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