Edamame Stew

Edamame Stew

This spicy stew can be frozen for later use

CAL/SERV :

285

PREP TIME :

20 MINS

YIELDS :

4 SERVINGS

COOK TIME:

20 MINS

INGREDIENTS
  • 1 bag (16 oz) frozen shelled edamame (green soybeans)*
  • 1 can (35 oz) no-salt- added Italian whole peeled tomatoes with basil, diced into small chunks
  • 2 C zucchini, rinsed, quartered, and sliced
  • 1 C yellow onion, diced
  • 1 Tbsp olive oil
  • 1 Tbsp ground cumin
  • ¼ tsp ground cayenne pepper
  • ½ tsp ground allspice (or substitute cinnamon or pumpkin pie spice)
  • 2 Tbsp garlic, minced or pressed (about 5 cloves)
  • 1 C frozen yellow corn
  • ¼ tsp salt
  •  2 Tbsp lemon juice (or
  • 1 large lemon, freshly juiced)
  • ½ tsp dried oregano

INSTRUCTIONS
  1. Place frozen edamame in a deep saucepan with just enough water to cover.  Bring to a boil over high heat.  Reduce heat to medium and cover.  Cook for 5 minutes.  Drain.  Set aside.
  2. While soybeans cook, chop tomatoes, zucchini, and onion.
  3. In a large nonstick sauté pan, cook onion in olive oil over medium heat until soft, about 5 minutes.
  4. Stir in cumin, cayenne pepper, and allspice (or cinnamon/pumpkin pie spice).  Cook and stir for about 2 minutes.
  5. Add garlic.  Cook and stir for 1 minute.
  6. Stir in the drained edamame, tomatoes, zucchini, corn, and salt.
  7. Cover.  Simmer until zucchini is tender, about 15 minutes.
  8. Stir in lemon juice and oregano.
  9. Serve immediately

Nutrition (per serving):

Calories 285, Total fat 10 g, Saturated fat 1 g, Cholesterol 0 mg, Sodium 303 mg, Total fiber 14 g, Protein 16 g, Carbohydrates 40 g, Potassium 1,227 mg

 Courtesy of National Heart, Lung, and Blood Institute