Edamame Succotash

Photo: Van Chaplin; Styling: Buffy Hargett

Edamame is just a fancy word for heart-healthy soybeans--used here in place of traditional lima beans. Look for them in the frozen vegetable case.

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 1 medium-size orange bell pepper, seeded and diced
  • 1 medium-size red bell pepper, seeded and diced
  • 1 medium-size yellow bell pepper, seeded and diced
  • 2 1/2 cups frozen whole kernel corn
  • 1/2 cup chicken broth
  • 1 (16-oz.) package frozen edamame, thawed
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste


  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Edamame Succotash Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy