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Summer Succotash

Summer Succotash

Nutrition Facts
  • cal. (kcal) 130
  • Makes: 8 servings
  • Prep: 15 mins
  • Slow Cook: 4 hrs
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by 3 people
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Ingredients

  • 4 corn cobs, kernels removed (about 2 1/2 cups kernels)
  • 3 large sweet peppers (any combination of red, orange and yellow), diced into 1-inch pieces
  • 3 cloves garlic, chopped
  • 1/2 cup vegetable broth
  • 1 teaspoon salt
  • 2 cups frozen lima beans, thawed
  • 2 tablespoons unsalted butter
  • 1/2 cup packed fresh basil, chopped
  • 1/4 cup sliced scallions
  • 1/4 teaspoon pepper

Directions

  1. Combine corn kernels, sweet peppers, garlic, vegetable broth and 1/2 teaspoon of the salt in the base of a slow cooker. Cover and cook on HIGH for 3 hours. Stir in thawed lima beans and cook 1 more hour.
  2. Stir in butter until melted. Mix in basil, scallions, pepper and remaining 1/2 teaspoon salt.

Nutrition Information for Summer Succotash

Servings Per Recipe: 8
PER SERVING: 130 cal., 4 g total fat (2 g sat. fat), 8 mg chol., 418 mg sodium, 21 g carb. (4 g fiber), 5 g pro.

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