Yield: 1 servings
|1 large||Onion; chopped|
|3||Garlic cloves; minced|
|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|
|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|
|Salt and freshly ground black pepper to|
|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.