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Prep Time
20 Mins
Cook Time
15 Mins
Yield
Makes 8 servings
Photo: Van Chaplin; Styling: Buffy Hargett

How to Make It

Step 1

Sauté onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, and cook 5 more minutes or until tender.

Step 2

Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, and stir in mint and salt and pepper to taste. Serve immediately.

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