About the Recipe
this spicy stew can be frozen for later use
1 bag (16 oz) frozen shelled edamame
1 can (35 oz) no-salt-added
Italian whole peeled tomatoes
with basil, diced into small
2 C zucchini, rinsed, quartered, and
1 C yellow onion, diced
1 Tbsp olive oil
1 Tbsp ground cumin
� tsp ground cayenne pepper
� tsp ground allspice (or substitute
cinnamon or pumpkin pie spice)
2 Tbsp garlic, minced or pressed
(about 5 cloves)
1 C frozen yellow corn
� tsp salt
2 Tbsp lemon juice (or 1 large lemon,
� tsp dried oregano
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,
3 In a large nonstick saut� 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
8 Stir in lemon juice and oregano.
9 Serve immediately.