Southwestern Vegetable Stew

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.