Easy Edamame Vegetable Soup

Edamame Vegetable Soup Image Image by: Edamame Vegetable Soup Image Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2012

Ingredients

  • 1 tablespoon olive oil
  • 2 carrots thinly sliced
  • 2 ribs celery thinly sliced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/4 teaspoon pepper
  • 3 cups vegetable broth
  • 1 zucchini thinly sliced
  • 1/2 sweet red pepper diced
  • 2 tablespoons sodium-reduced soy sauce
  • 1 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame oil
  • 1/2 pkg (450 g pkg) mediumfirm tofu drained
  • 1 cup frozen shelled edamame thawed

Method

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.

Nutritional facts Per each of 8 servings: about

  • Sodium 392 mg
  • Protein 5 g
  • Calories 105.0
  • Total fat 6 g
  • Potassium 325 mg
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 41.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Easy Edamame Vegetable Soup

Login