1		onion, chopped
1/2		green pepper, diced
2	ribs	celery, minced
1	clove	garlic, minced
1	lb.	okra, fresh or frozen, sliced
1	lb.	tomatoes, fresh or canned
2	c.	corn, fresh, frozen or canned
1	tsp.	vegetable bouillon granules
1/2	c.	white grape juice
1/2	c.	water
1/4	tsp.	Tabasco sauce
1/4	tsp.	paprika
2	tbsp.	parsley, fresh, chopped
1	tbsp.	basil or rosemary - minced
		vegetable coating spray

In a large heavy stew pot, place bouillon and 1/2c. 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 Crockery Pot 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.