Yield: 1 Servings
|1 cup||Onion; chopped coarsely|
|1 cup||Green pepper; chopped coarsely|
|1 can||(28 oz.) diced tomatoes|
|3 cups||Vegetable stock; (up to 4)|
|1 cup||Baby limas; cooked|
|1 cup||Corn kernels|
|1 cup||Okra; sliced|
|½ teaspoon||Allspice; crushed|
|1 teaspoon||Sugar; or more to taste|
|\N \N||Salt and pepper to taste|
Saute onion and cloves in small amount of vegetable stock until onion softens. Remove cloves, add green pepper, and saute another minute or two.
Add remaining ingredients, including the liquid from the tomatoes, and simmer 15 minutes.
Notes: I like frozen okra better than fresh because it's less mucilaginous, and I generally use frozen corn and baby limas for convenience. My vegetable stock is always the accumulated liquid from cooked mild vegetables (such as summer squash, spinach, green beans or peas). Adding more limas, corn, and/or okra turns this into a tasty stew. Adding cooked brown rice is another option.
Posted to fatfree digest V97 #281 by Bette Turlington <Turlington@...> on Nov 30, 1997