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Potato Edamame Soup
Recipes
Potato Edamame Soup
6 servings
40 minutes total

Ingredients

  • 1 (12 oz) bag frozen shelled edamame
  • 1 small yellow onion
  • 3 large large red (or gold) potatoes
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon kosher salt
  • 32 oz reduced-sodium chicken broth

Steps

    1. Thaw edamame following package instructions. Chop onion coarsely. Cut potatoes into bite-size pieces.
    2. Melt butter in large saucepan on medium-high. Add onions, potatoes, and garlic; cook and stir 3–4 minutes until onions begin to soften. Stir in Italian seasoning, salt, and broth. Cover; cook and stir 10 minutes.
    3. Stir in edamame, then cover; cook 10–15 more minutes until potatoes are tender. Remove about one-fourth of the potatoes; mash lightly and then stir back into soup to thicken slightly. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 240, Total Fat 7g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 540mg, Total Carb 35g, Fiber 6g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 11g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 25%