Name: Edamame Stew
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 bag (16 oz frozen shelled edamame (green soybeans)*); 1 can (35 oz no-salt-added Italian whole peeled tomatoes with basil, diced into small chunks); 2 C zucchini (rinsed, quartered, and sliced); 1 C yellow onion (diced); 1 tbsp olive oil; 1 Tbsp ground cumin; ¼ tsp ground cayenne pepper; ½ tsp ground allspice (or substitute cinnamon or pumpkin pie spice); 2 Tbsp garlic (minced or pressed (about 5 cloves)); 1 C frozen yellow corn; 1/4 tsp salt; 2 Tbsp lemon juice (or 1 large lemon, freshly juiced); 1/2 tsp dried oregano

Edamame Stew

Prep Time 20

Cook Time 20

Total Time 40

Print Recipe Pin Recipe

Servings

Ingredients

1 bag 16 oz frozen shelled edamame (green soybeans)*
1 can 35 oz no-salt-added Italian whole peeled tomatoes with basil, diced into small chunks
2 C zucchini rinsed, quartered, and sliced
1 C yellow onion diced
1 tbsp olive oil
1 Tbsp ground cumin
¼ tsp ground cayenne pepper
½ tsp ground allspice or substitute cinnamon or pumpkin pie spice
2 Tbsp garlic minced or pressed (about 5 cloves)
1 C frozen yellow corn
1/4 tsp salt
2 Tbsp lemon juice or 1 large lemon, freshly juiced
1/2 tsp dried oregano

Instructions

Preparation

1 Place frozen edamame in a deep saucepan with just enough water to cover. Bring to a boil over high heat. Reduce heat to medium and cover. Cook for 5 minutes. Drain. Set aside. 2 While soybeans cook, chop tomatoes, zucchini, and onion. 3 In a large nonstick sauté pan, cook onion in olive oil over medium heat until soft, about 5 minutes. 4 Stir in cumin, cayenne pepper, and allspice (or cinnamon/pumpkin pie spice). Cook and stir for about 2 minutes. 5 Add garlic. Cook and stir for 1 minute. 6 Stir in the drained edamame, tomatoes, zucchini, corn, and salt. 7 Cover. Simmer until zucchini is tender, about 15 minute8 Stir in lemon juice and oregano.9 Serve immediately.
Source: NHLBI