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Correo Electrónico
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Ingredientes
- 4 oz oil
- 1 lb peeled and diced (small) spanish onions
- 1 lb washed and diced (small) celery
- 1 lb washed, cored, and diced green peppers
- 1 lb washed, cored, and diced rep peppers
- 2 lbs diced tomatoes
- 1/2 cup freshly minced garlic
- 1 lb frozen okra
- 2 lbs corn kernals
- 2 gallons vegetable stock
- 2 lbs cooked and diced potatoes
- salt
- 1 Tbsp hot sauce
- 1 tsp ground nutmeg
- 1 bunch fresh and chopped parsley
Direcciones
- In a large stockpot, or tilt grill, saute all vegetables except for the okra, potatoes, and corn kernals.
- When the onions are translucent, add garlic, vegetable stock, okra, potatoes and corn kernals.
- Bring to the first boil, skim as needed and reduce to a simmer for about 30 minutes or until the okra is tender. adjust the seasonings, garnish with fresh, chopped parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 50 servings | |
| Calories 50 | |
| Calories from Fat 21 | 42% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 615mg | 26% |
| Potassium 159mg | 5% |
| Total Carbs 6.98g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.47g | 2% |
| Protein 0.81g | 1% |
