Recipe Source: Deliciously Healthy Dinners
| Prep time |
Cook time |
Yields |
Serving Size |
| 20 minutes |
20 minutes |
4 servings |
2 C stew |
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1 bag (16 oz) frozen shelled edamame (green soybeans)*
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1 can (35 oz) no-salt-added Italian whole peeled tomatoes with basil, diced into small chunks
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2 C zucchini, rinsed, quartered, and sliced
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1 C yellow onion, diced
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1 Tbsp olive oil
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1 Tbsp ground cumin
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¼ tsp ground cayenne pepper
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½ tsp ground allspice (or substitute cinnamon or pumpkin pie spice)
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2 Tbsp garlic, minced or pressed (about 5 cloves)
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1 C frozen yellow corn
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¼ tsp salt
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2 Tbsp lemon juice (or 1 large lemon, freshly juiced)
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½ tsp dried oregano
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Directions
-
|
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.
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-
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2
|
While soybeans cook, chop tomatoes, zucchini, and onion.
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-
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3
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In a large nonstick sauté pan, cook onion in olive oil over medium heat until soft, about 5 minutes.
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-
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4
|
Stir in cumin, cayenne pepper, and allspice (or cinnamon/pumpkin pie spice). Cook and stir for about 2 minutes.
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-
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5
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Add garlic. Cook and stir for 1 minute.
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-
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6
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Stir in the drained edamame, tomatoes, zucchini, corn, and salt.
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-
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7
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Cover. Simmer until zucchini is tender, about 15 minutes.
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-
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8
|
Stir in lemon juice and oregano.
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Tip:
Serve over brown rice for a complete meal.
* Frozen edamame is available in most grocery stores.
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