Garden vegetable stew

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.

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