New Orleans Vegetable Stew

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
216
FAT
4%
CHOL
0%
SOD
24%

Comments

Add a comment

Ingredients for 4 servings

2 14 1/2-ounce cans Cajun-style or Mexican-style stewed tomatoes

1 10-ounce package frozen black-eyed peas, cooked according to package directions, drained

1 10-ounce orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch cubes

4 large bay leaves

4 large garlic cloves, minced

1 teaspoon dried thyme, crumbled

1/4 teaspoon (generous) ground allspice

1 1/2 teaspoons chili powder

1 10-ounce package frozen sliced okra, thawed

1/2 10-ounce package frozen corn kernels, thawed

Hot pepper sauce (such as Tabasco)

You might also like

Slow-Cooker Recipe: Classic Beef Stew
Real Simple
Kale, White Bean, And Potato Stew
Whole Living
Chickpea Hot Pot Recipe
101 Cookbooks
Lazy Day Beef Stew
Cheeky Kitchen
Spicy Cauliflower And Chickpea Stew
Kitchenist
Jambalaya
The Naptime Chef
Double Carrot Stew
No Recipes
Beef Stew With Winter Vegetables
Wolfgang Puck
Curried Vegetable Stew W/ Pearl Barley & Almonds
Veggie Num Num
Sunday Night Stew
The Pioneer Woman