Title: Garden Vegetable Stew
Categories: Gma4
Yield: 1 servings

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