Garden vegetable stew

Yield: 1 servings

Measure Ingredient
1 large Onion; chopped
3 \N Garlic cloves; minced
3 \N Carrots; chopped
2 \N Summer squashes; chopped
2 teaspoons Vegetable oil*; (In his book, Conrad
\N \N ; called for 1/4 cup
\N \N ; oil, but he reduced
\N \N ; the amount here for
\N \N ; more healthy
\N \N ; 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
\N \N Salt and freshly ground black pepper to
\N \N ; 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.

Similar recipes