3cups710 ml vegetable broth (or water with 2 veggie bouillon cubes)
116 oz [454 g] bag frozen sliced okra (or equivalent weight of fresh okra)
2cups11 oz [328 g] fresh or frozen corn kernels
128 oz [794 g] can crushed tomatoes (fire-roasted or plain)
11/2teaspoons7 g smoked paprika (or plain paprika plus a few drops of liquid smoke)
1/4 to 1/2teaspoonground cayenne pepperto taste
Salt and pepperto taste
STOVE-TOP METHOD Heat oil over medium heat and add the onion once it’s hot. Sauté until the onion becomes translucent, about 5 minutes. Add green pepper and garlic, then sauté 3 minutes more. Stir in the broth, okra, corn, tomatoes and all spices except for the salt and pepper. Simmer for 20 to 30 minutes over medium heat until the corn and okra are tender. Before serving, add salt and pepper to taste.
SLOW COOKER METHOD Heat oil over medium heat in a sauté pan and add the onion once it’s hot. Sauté until the onion becomes translucent, about 5 minutes. Add the sautéed onions and everything else except the salt and black pepper to your 4-quart (4-L) slow cooker and cook on low for 7 to 10 hours. Before serving, add salt and pepper to taste.