Edamame (soy bean) Crockpot Stew
1 lb. butternut squash
4 red potatoes (about 1 lb.)
2 stalks celery, chopped
1/2 onion, chopped
2 cups shelled frozen edamame (thawed)
2 cups vegetable broth
1 (14 1/2 oz) can stewed tomatoes (flavored are the best)
(I like the Mexican or Italian flavored)
1 cup carrot juice
4 minced garlic cloves
2 tsps. Mrs. Dash
1/2 tsp. salt
1/4 tsp. pepper
optional (add a handful of lentils)
Peel squash carefully, remove seeds and cut into
3/4-inch cubes. Cut unpeeled potatoes into 3/4-inch
cubes. Add everything into the crockpot and cook
on high about 4 hrs. on high or on low for 6 to 8 hrs.
I usually do 2 hrs on high and 3 on low.
come gather some vegetarian recipes
http://groups.yahoo.com/group/vegearian_group/
Coming into Los Angeles, bringing in a couple of keys.
Don't touch my bags, if you please Mr. Customs man.
Source: Arlo Guthrie, Coming Into Los Angeles
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