Categories: Vegetables, Vegetarian, Low-cal 
      Yield: 6 servings 
  
      1    Onion, chopped                    1/2 c  White Grape Juice 
    1/2    Green pepper, diced               1/2 c  Water 
      2    Ribs Celery, diced                1/4 ts Tabasco sauce 
      1    Garlic clove; minced              1/4 ts Paprika 
      1 lb Okra, sliced, fresh, frozen         2 tb Fresh chopped parsley 
      1 lb Tomatoes, fresh, or canned          1 tb Basil or Rosemary, minced 
      2 c  Corn, fresh, frozen, canned              Vegetable coating spray 
      1 ts Vegetable Bouillon granules     
  
  Method: In a large heavy stew pot, place bouillon and 1/2 C white grape 
  juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. 
  Add other ingredients, cook over low heat, stirring occasionally to keep 
  from sticking to bottom. Cover and simmer gently until corn and okra are 
  done. (or simmer in crockpot 6-7 hours) 
   
  Note:  Cut fresh corn from cob with a sharp knife, then scrape the 
  remaining corn off the cob.  Four ears will make about two cups. If you use 
  dried herbs, rub them with the palms of your hands before adding to the 
  pot, this releases their aroma and goodness. 
   
  Exchanges:  1 Veg, 1 Bread, and 107 calories. Update old family favorite - 
  Alice in Houston 
   
  A.BROADDUS [Alice in Hou]    at 08:55 EDT