This delicious recipe for New Orleans Vegetable stew is compliments of Redi-Base, 'The Professional Soup Base For The Home Cook'. Serve this delicious gumbo-like stew with cornbread or crusty French bread.

New Orleans Vegetable Stew

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

1 (10-ounce) can black beans, drained and rinsed

10 ounces sweet potato, peeled and cut into 1/2-inch cubes

2 teaspoons Vegetable Redi-Base

4 large bay leaves

4 large garlic cloves, minced

1 teaspoon dried thyme, crumbled

1/4 teaspoon ground allspice

1 1/2 teaspoons chili powder

1 (10-ounce) package frozen sliced okra, thawed

5 ounces frozen corn, thawed

Salt and pepper to taste

Hot pepper sauce to taste

1. Bring first 9 ingredients to boil in heavy large saucepan over medium-high heat, stirring occasionally. Cover pan, reduce heat to medium-low and simmer until potato is tender, about 20 minutes.
2. Add okra and corn, and simmer until tender, about 10 minutes.
3. Season to taste with salt, black pepper and hot pepper sauce and serve.

Makes 8 servings.

Recipe used with permission by the Redi-Base Soup & Sauce Company;www.redibase.com The flavor bases preferred over any other by CooksRecipes.com.