Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Chopped onion |
2 \N | Garlic cloves |
3 tablespoons | Liquid for sauteing |
1 cup | Chopped carrots |
1 cup | Chopped zucchini or summer squash |
1 cup | Chopped potatoes |
2 cups | Chopped fresh tomatoes (or 16 oz. can whole tomatoes w/juice) |
4 cups | Vegetable stock |
1½ cup | Sliced fresh okra (or 10 oz. frozen) |
1½ cup | Fresh cut corn (10 oz. frozen or 10 oz. can w/liquid) |
2 cups | Fresh lima beans or black-eyed peas (10 oz. frozen) |
3 tablespoons | Vegetarian Worcestershire sauce |
½ teaspoon | Tabasco or other hot sauce |
3 tablespoons | Molasses or brown sugar |
1½ tablespoon | Vinegar |
\N \N | Salt & pepper to taste |
3 tablespoons | Catsup or barbeque sauce (optional) |
1 tablespoon | Cornstarch dissolved in: |
¼ cup | Water (optional) |
\N \N | Tabasco to taste |
\N \N | Grated ff cheddar cheese |
\N \N | Chopped scallions |
In a large stewpot saute onions & garlic until golden. Add carrots and saute for 3 min. Add zucchini or summer squash, potatoes, tomatoes and stock. Bring to simmer, add the okra, corn, and limas/black eyed peas.
Season w/ Worcestershire, Tabasco, molasses/brown sugar, vinegar, salt and pepper and catsup/barbeque sauce (if desired).
Simmer carefully for 30 min or until vegetables are tender. You can't overcook the stew but you can burn it.
Thicken w/ cornstarch if desired. Add more Tabasco and garnish w/cheese and scallions if desired.
Posted to Digest eat-lf.v097.n076 by bmann@... (Beverly Manning) on Mar 21, 1997