Edamame Stew

• 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

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.

• 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.