GMA Recipe: Garden Vegetable Stew

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Garden Vegetable Stew
from Curtis Cooks with Heart and Soul by Curtis Aikens, Hearst Books, 1995

1997

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.

Ingredients

1 large onion, chopped

3 garlic cloves, minced

3 carrots, chopped

2 summer squashes, chopped

2 tsp. vegetable oil* (In his book, Conrad called for 1/4 cup oil, but he reduced the amount here for more healthy cooking!)

2 medium potatoes, peeled and diced

1 8-ounce can stewed tomatoes

4 cups vegetable stock

2 cups sliced okra

3 cups corn kernels

1 cup lima beans

2 tbs. Worcestershire sauce

3 tbs. light brown sugar

2 tbs. vinegar

3 tbs. ketchup

1 tbs. cornstarch

1 tsp. water

Salt and freshly ground black pepper to taste

1/4 cup grated Swiss cheese for garnish

Directions

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.

Serves 4 to 6