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edamame stew

Prep Time:



Cook Time:





About the Recipe

this spicy stew can be frozen for later use


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


2 C zucchini, rinsed, quartered, and


1 C yellow onion, diced

1 Tbsp olive oil

1 Tbsp ground cumin

� tsp ground cayenne pepper

� tsp ground allspice (or substitute

cinnamon or pumpkin pie spice)

2 Tbsp garlic, minced or pressed

(about 5 cloves)

1 C frozen yellow corn

� tsp salt

2 Tbsp lemon juice (or 1 large lemon,

freshly juiced)

� tsp dried oregano


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 saut� 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 minutes.

8 Stir in lemon juice and oregano.

9 Serve immediately.

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