Recipe of the Week: Easy Edamame Vegetable Soup – A great way to warm up in November.
Edamame is the Japanese word for green soybeans, which are also known as sweet beans, vegetable soybeans and beer beans. They are sold frozen both in the pod and shelled, but the shelled version is the most convenient.
- Prep time 15 minutes
- Total time 35 minutes
- Portion size 6 to 8
- 1tbsp(15 mL) olive oil
- 2carrots, thinly sliced
- 2 ribs celery, thinly sliced
- 1 onion, diced
- 2cloves garlic, minced
- 1/4tsp(1 mL) pepper
- 3cups(750 mL) vegetable broth
- 1zucchini, thinly sliced
- 1/2 red pepper, diced
- 2tbsp(30 mL) sodium-reduced soy sauce
- 1-1/2tsp (7 mL) grated fresh ginger
- 1/2tsp (2 mL) sesame oil
- 1/2pkg (450 g pkg)medium firm tofu, drained
- 1cup (250 mL) frozen shelled edamame, thawed
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In Dutch oven or large saucepan, heat olive oil over medium heat; cook carrots, celery, onion, garlic and pepper, stirring occasionally, until softened, about 8 minutes. Add broth, 3 cups water, zucchini, red pepper, soy sauce, ginger and sesame oil; bring to boil. Reduce heat and simmer until carrots are tender, about 8 minutes.
Cut tofu into 1/2-inch (1 cm) cubes. Add to soup along with edamame; simmer for 3 minutes.