Succotash Stew

1 medium onion, chopped
2 teaspoons miced garlic
12 ounces baby lima beans, frozen
12 ounces frozen soup vegetables (mixture of carrots, corn, peas, green beans, etc.)
6 ounces okra, sliced, fresh or frozen
6 ounces green beans, fresh or frozen, cut into 1-inch pieces
1 14-ounce can diced tomatoes
1 14-ounce can crushed tomatoes
1 large potato
1 1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon Creole seasoning (or more to taste)
7 cups hot water or vegetable broth

In a large soup pot, sauté onion until soft. Add remaining ingredients along with 7 cups of the water or broth. Cook until turnips and other vegetables are tender, about 1 hour, adding more liquid as needed. Check seasoning, adding more Creole seasoning and salt to taste.
 
 
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