Vegetarian Brunswick Stew

Heat oil in heavy soup pot or Dutch oven over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add garlic, potatoes, and cayenne and cook, stirring, for about 2 minutes. Add salt, tomato puree, water, sugar, chili sauce, Worcestershire sauce, and bay leaf; reduce heat to medium low, and simmer, uncovered, for about 20 minutes or until potatoes are tender when stuck with a knife. Stir in lima beans and corn, and simmer for 20 more minutes. Add spinach and let wilt. Discard bay leaf and serve.

Note: Stew will get better as it cooks, so you can make this early and leave it over low heat until you’re ready for it.