Garden Vegetable Stew

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Garden Vegetable Stew Ingredients

1 lg Onion; chopped	2 c Sliced okra
3 Garlic cloves; minced	3 c Corn kernels
3 Carrots; chopped	1 c Lima beans
2 Summer squashes; chopped	2 tb Worcestershire sauce
2 ts Vegetable oil*; (In his	3 tb Light brown sugar
; called for 1/4 cup	2 tb Vinegar
; oil, but he reduced	3 tb Ketchup
; the amount here for	1 tb Cornstarch
; more healthy	1 ts Water
; cooking!)	Salt and freshly ground
2 md Potatoes; peeled and diced	; taste
1 cn Stewed tomatoes; (8-ounce)	1/4 c Grated Swiss cheese for
4 c Vegetable stock

Instructions for Garden Vegetable Stew

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 its 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.

Main Ingredient: VegetablesCuisine: Uncategorized

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