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
-
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.
-
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)
| 285 | Calories |
| 4g | Fat |
| 53g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 285 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 356mg | 15% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 12g | 43% |
| Total Sugars 7g | |
| Protein 14g | 29% |
| Vitamin C 22mg | 25% |
| Calcium 97mg | 7% |
| Iron 4mg | 22% |
| Potassium 1093mg | 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.
