Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion; chopped |
| 3 | Garlic cloves; minced |
| 3 | Carrots; chopped |
| 2 | Summer squashes; chopped |
| 2 teaspoons | Vegetable oil*; (In his book, Conrad |
| ; called for 1/4 cup | |
| ; oil, but he reduced | |
| ; the amount here for | |
| ; more healthy | |
| ; cooking!) | |
| 2 mediums | Potatoes; peeled and diced |
| 1 can | Stewed tomatoes; (8-ounce) |
| 4 cups | Vegetable stock |
| 2 cups | Sliced okra |
| 3 cups | Corn kernels |
| 1 cup | Lima beans |
| 2 tablespoons | Worcestershire sauce |
| 3 tablespoons | Light brown sugar |
| 2 tablespoons | Vinegar |
| 3 tablespoons | Ketchup |
| 1 tablespoon | Cornstarch |
| 1 teaspoon | Water |
| Salt and freshly ground black pepper to | |
| ; taste | |
| ¼ cup | Grated Swiss cheese for garnish |
In a saucepan, saute the onion, garlic, carrots, and squash in the oil until the vegetables are just tender. In a large stockpot, combine the sauteed vegetables with all the remaining ingredients except the cheese and bring to a boil. Lower the heat, cover, and simmer for about 1 hour.
Sprinkle the cheese on top of each serving just before serving.
Note: If you like your stew with some spice to it, you can add some hot sauce with the ingredients as they simmer.
Converted by MC_Buster.
NOTES : from Curtis Cooks with Heart and Soul by Curtis Aikens, Hearst Books, 1995. This stew is a great anchor to any meal because it's so hearty and filling. You can serve it with just a salad and bread. Serves 4 to 6.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.