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Organic Edamame Stew


For the cold weather, cook up this stew to warm you up. It's healthy and great to make for your Thanksgiving soup. 


  • One 10-ounce package frozen shelled organic edamame, thawed
  • 1 Tablespoon extra-virgin olive oil
  • 1 organic onion, chopped
  • 2 organic zucchini, diced
  • 2 cloves of organic garlic, minced
  • 2 Teaspoons ground cumin
  • 1 Teaspoon ground coriander
  • 1/4 Teaspoon cayenne, or to taste
  • One 35-ounce can diced organic tomatoes with juice
  • 1/4 Cup chopped fresh organic cilantro or mint
  • 3 Tablespoons fresh organic lemon juice


Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4-5 minutes. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add zucchini and cook until the onions begin to brown. Add garlic, cumin, coriander, and cayenne, and cook, stirring until fragrant, about 30 seconds. 

Stir in tomatoes and bring to a boil; reduce heat to a simmer and cool until slightly reduced, about 10 minutes.

Sitr in the edamame and cook until heated through, about 2 minutes or more. Remove from heat and stir in cilantro or mint and lemon juice.