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.