Voodoo Stew(Geri Morris' Recipe) - cooking recipe

Ingredients

1 Tbsp. cooking oil
1 medium onion, chopped
2 c. celery, cut in 1-inch diagonal slices
1 1/2 c. thinly sliced carrots
1 (10 1/2 oz.) can chicken broth (substitute McKay's chicken seasoning plus water)
2 c. zucchini squash, cut in 1/2-inch slices
1/2 tsp. seasoned salt
seasoned pepper to taste
1/4 tsp. mixed Italian herbs
1 tsp. vinegar
1 (1 lb.) can stewed tomatoes
1 c. pitted ripe olives, halved
1 Tbsp. cornstarch

Preparation

Heat oil.
Add onion, celery and carrots.
Saute over moderate heat, stirring, until onion is transparent.
Add broth.
Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
Add zucchini, salt, pepper, herbs and vinegar.
Simmer, uncovered, for 5 minutes.
Add tomatoes and olives.
Bring to a boil.
Reduce heat and simmer, covered, until vegetables are done.
Dissolve cornstarch in a small amount of the cooking liquid.
Stir into stew.
Cook over moderate heat, stirring until thickened.