Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8 1/3                Onion -- chopped
   4 1/8                Green pepper -- diced
  16 2/3                Ribs Celery -- diced
   8 1/3                Garlic clove -- minced
   8 1/3  pounds        Okra, sliced, fresh -- frozen
   8 1/3  pounds        Tomatoes, fresh -- or canned
   1      gallon        Corn, fresh, frozen -- canned
   2 3/4  tablespoons   Vegetable Bouillon granules
   1      quart         White Grape Juice
   1      quart         Water
   2 1/8  teaspoons     Tabasco sauce
   2 1/8  teaspoons     Paprika
   1      cup           Fresh chopped parsley
     1/2  cup           Basil or Rosemary -- minced
                        Vegetable coating spray

Preparation:

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.