Slow Cooker Succotash Recipe
A succotash recipe with a few twists. Using healthy edamame instead of lima beans this gluten free vegetarian recipe enters the new age.
Ingredients
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 4 stalks celery, diced
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 1 sprig fresh rosemary, or 2 teaspoons dried rosemary leaves, crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black peppercorns
- 28 ounces canned tomatoes, no-salt-added, including juice, coarsely chopped
- 1 1/2 cups vegetable stock
- 4 cups edamame, frozen, shelled
- 2 teaspoons paprika, dissolved in 2 tablespoons (30 mL) water
- 4 cups corn kernels, thawed if frozen
- 2 roasted red peppers, diced
- 1/2 cup parsley, finely chopped
Instructions
- In a skillet, heat the oil over medium heat. Add the onions, celery and carrots and cook, stirring, until softened, about 7 minutes. Add the garlic, rosemary, salt and peppercorns and cook, stirring, for 1 minute. Stir in the tomatoes with the juice and vegetable stock and bring to a boil. Transfer to your slow cooker stoneware.
- Add edamame and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until the mixture is hot and bubbly. Stir in the paprika solution. Add the corn, roasted red peppers and parsley and stir well. Cover and cook on High for 15 minutes, until the corn is tender and the mixture is heated through.
Nutrition
Calories: 232kcalCarbohydrates: 35gProtein: 13gFat: 7gSaturated Fat: 1gTrans Fat: 1gSodium: 752mgPotassium: 879mgFiber: 9gSugar: 11gVitamin A: 3304IUVitamin C: 29mgCalcium: 110mgIron: 4mg
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