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Brunswich Stew

I took a recipe from a great southern cook named Jimmie Blue Graeber
(anyone woman named Jimmie Blue has to be southern...) and modified
it to be ff vegetarian, with great results, I think. Here it is:

Veg Brunswich Stew

2 onions, chopped
2 cups large lima beans
2 cups corn kernels
15 oz canned tomatoes, chopped, with juice
45 oz canned broth
15 oz canned "creamed" corn
1 lb mushrooms, sliced thin
1.5 lb potatoes, diced
8 oz ketchup
2 Tbl veggie worcestershire sauce
2 Tbl Tabasco sauce
1 cup long grained rice, raw, divided
1/2 tsp salt

Mix everything together except 1/2 cup rice. Bring to boil, then
reduce heat to lowest setting and simmer uncovered for 2-3 hours.
Stir often because this stuff tends to stick. Add rest of rice,
bring to boil again, reduce heat again and simmer until rice is
cooked. Add water as necessary throughout this process to maintain
the right consistancy. It should be a very thick stew.

You could add all the rice in the beginning, but I like some of the
rice to disolve and some of it to be less cooked-to-death.

I was very pleased with the results of this effort, I had gone into
it without very high hopes, since traditional Brunswich stew is such
a meat-intensive recipe (the orginal recipe called for 2 lb of
chicken and 1 lb of pork).