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Ingredients: 1 large onion, chopped 3 garlic cloves, minced 3 carrots, chopped 2 summer squashes, chopped 2 tsp. vegetable oil 2 medium potatoes, peeled and diced 1 8-ounce can stewed tomatoes 4 cups vegetable stock 2 cups sliced okra 3 cups corn kernels 1 cup lima beans 2 tbs. Worcestershire sauce 3 tbs. light brown sugar 2 tbs. vinegar 3 tbs. ketchup 1 tbs. cornstarch 1 tsp. water Salt and freshly ground black pepper to taste 1/4 cup grated Swiss cheese for garnish Method: 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. |
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