This stew is delicious and warming. I dreamt about making it and when I finally did, it was so worth it. All the freshness of the vegetables with the spicy soup makes this a filling winter time meal.
All ingredients are fresh:
1 1/2 cobs of corn, remove kernels from cob
1 bag of fresh peas (if you can’t find fresh, use organic frozen peas thawed in warm water)
1/4 red onion diced
1/2 carton of grape tomatoes cut in fourths
3 celery stalks chopped
1 zucchini chopped
1/2 pack of mushrooms chopped (I used baby bellas)
8 fresh whole okra chopped
For the soup:
4 vine tomatoes
1/4 red onion
2 cloves of garlic
1 celery stalk
1 cup sun dried tomatoes soaked and rinsed,
1 red bell pepper
1 jalapeño with seeds in it. (Omit if you don’t like heat or deseed before adding)
Blend the ingredients until smooth. Add water as needed to thin out the soup.
Pour soup over cut up vegetables. Stir well. You can let it sit for about 15-20 minutes to let everything marinate or enjoy right away!
It tastes even better the next day. The recipe makes about 4 generous servings.
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