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Garden Vegetable Stew

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  • 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.