VEG: Slow Cooker Edamame Stew

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Slow Cooker Edamame Stew

 

1 pound butternut squash

4 medium red potatoes, (about 1 pound)

2 cups frozen shelled edamame, (soybeans), thawed

2 cups low-sodium vegetable broth

1 (14.5 ounce) can no-salt added stewed tomatoes, undrained

1 cup carrot juice

4 medium garlic cloves, minced

2 teaspoons salt-free lemon dill seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

 

 

 

 

Using a vegetable peeler, peel the squash. With a sturdy knife, carefully

cut the squash in half lengthwise (the squash will be very hard and may be

slippery). Remove the seeds. Cut the squash into ¾-inch cubes; put in a slow

cooker.

 

Cut the unpeeled potatoes into ¾-inch cubes; stir into the slow cooker with

the remaining ingredients.

 

Cook on high for 4 to 5 hours or on low for 8 to 10 hours, or until the

vegetables and edamame are tender.

 

Serves 4 (2 c. per serving)

 

Author: " American Heart Association One Dish Meals "

Formatted by Chupa Babi: 10.21.08

 

Per Serving: Calories 307, saturated fat 1.0 g, polyunsaturated 2.5 g,

monounsaturated 1.0g, cholesterol 0 mg, sodium, 387 mg, carbohydrates 54 g,

fiber 13 g, sugar 15 g, protein 17 g

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