Instructions: Saute onion and cloves in small amount of vegetable stock until onion softens. Remove cloves, add green pepper, and saute another minute or two.

Add remaining ingredients, including the liquid from the tomatoes, and simmer 15 minutes.

Notes: I like frozen okra better than fresh because its less mucilaginous, and I generally use frozen corn and baby limas for convenience. My vegetable stock is always the accumulated liquid from cooked mild vegetables (such as summer squash, spinach, green beans or peas). Adding more limas, corn, and/or okra turns this into a tasty stew. Adding cooked brown rice is another option.

vegan

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