Garden Vegetable Stew
| Yield: | 1 servings |
| Categories: |
| 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 |
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