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This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cups cubed butternut squash
- 1 (15 ounce) can great Northern beans, rinsed and drained
- 1 cup frozen lima beans
- 3 cups chicken stock
- 2 cups frozen corn
- 2 tablespoons chopped fresh basil
- 1 banana pepper, chopped
Directions
Step 1
Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
Step 2
Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 285 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Cholesterol0mg | 0% |
| Sodium356mg | 15% |
| Total Carbohydrate53g | 19% |
| Dietary Fiber12g | 43% |
| Total Sugars7g | |
| Protein14g | |
| Vitamin C22mg | 111% |
| Calcium97mg | 7% |
| Iron4mg | 22% |
| Potassium1093mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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