Recipe for Garden Vegetable Stew 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 lrg Onion, chopped
3 x Garlic cloves, minced
3 x Carrots, chopped
2 x Summer squashes, chopped
2 tsp Vegetable oil*, (In his called for 1/4 cup oil, but he reduced the amount here for more healthy cooking!)
2 med Potatoes, peeled and diced
1 can Stewed tomatoes, (8-ounce)
4 cup Vegetable stock
2 cup Sliced okra
3 cup Corn kernels
1 cup Lima beans
2 tbl Worcestershire sauce
3 tbl Light brown sugar
2 tbl Vinegar
3 tbl Ketchup
1 tbl Cornstarch
1 tsp Water
Salt and freshly ground black pepper to taste
Instructions:
Instructions: 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.

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.

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