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Edamame Stew

Edamame Stew

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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Servings

4 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