Easy Okra Stew with Tomatoes

A simple but flavorful side dish made with fresh okra and canned tomatoes. Delicious served over whole grain rice or quinoa as a meatless main dish.

Course Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 165kcal

Author Amee

1 small vidalia onion finely chopped (or 1/2 large vidalia onion)
2 garlic cloves minced (you can add up to 4 cloves garlic, depending on your preference)
30 oz canned diced organic tomatoes (or 4 whole garden fresh tomatoes pulsed in a food processor, leaving some small chunks of tomato)
1 1/2 tbsp sugar
2 tbsp red wine vinegar
1/2 cup fresh green beans cut into small pieces
1/2 cup fresh zucchini cut into small cubes
1 1/2 cups fresh okra cut into 1 inch slices
fresh black pepper to taste
1 1/2 tbsp extra virgin olive oil
1 packet liquid chicken broth concentrate such as Savory Choice

Place sliced okra in a pan and cover with cold water.
Bring to a boil, lower heat to medium and cook for 5 minutes. Drain and rinse well. This step helps to reduce the slime on the okra.
Heat olive oil in a large saute pan over medium-high heat.
Add onion and cook until soft, but not brown, about 5 minutes.
Add garlic and saute until garlic is lightly golden, about 1 minute.
Add okra, zucchini, green beans, tomatoes, chicken broth concentrate, red wine vinegar, sugar and pepper.
Bring to a boil, then reduce heat to low and simmer for 30 minutes or until vegetables are tender.