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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 641 calories
  • 35 min
  • 4 servings

Ingredients

  • 4 sticks celery
  • 24 fl oz chicken or vegetable broth
  • 2 cups edamame
  • 2 flatbreads or naan
  • 1 cup frozen corn
  • 4 cloves garlic
  • 1 pint grape tomatoes
  • 4 fl oz heavy whipping cream
  • 1 small bunch Italian (flat-leaf) parsley
  • 2 red bell peppers
  • 1 medium yellow onion
  • 2 medium yellow potatoes
  • black pepper
  • brown sugar
  • butter, unsalted
  • paprika
  • salt
  • thyme, dried

Instructions

  1. Wash and dry the fresh produce.
    • 2 medium yellow potatoes
    • 2 red bell peppers
    • 4 sticks celery
    • 1 pint grape tomatoes
    • 1 small bunch Italian (flat-leaf) parsley
  2. Peel and small dice potatoes; transfer to a medium bowl.
  3. Trim, seed, and small dice bell peppers; add to the bowl with the potato.
  4. Trim and cut celery crosswise into ¼-inch thick pieces; add to the bowl.
  5. Peel and mince garlic; add to the bowl and set aside.
    • 4 cloves garlic
  6. Preheat a large pot over medium-high heat.
  7. While the pot heats up, peel, halve, and thinly slice onion.
    • 1 medium yellow onion
  8. Once the pot is hot, add butter and swirl to coat the bottom. Add the onion and spices to the pot; cook, stirring often, until starting to soften, about 3 minutes.
    • 2 tbsp butter, unsalted
    • 1 tsp paprika
    • 1 tsp salt
    • ½ tsp black pepper
    • ½ tsp thyme, dried
  9. Add veggies, broth, edamame, corn, and sugar to the pot with the onion. Stir to combine the succotash and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, stirring occasionally, until veggies are tender, 8-10 minutes. (Reserve bowl for the next step.)
    • 24 fl oz (3 cups) chicken or vegetable broth
    • 2 cups edamame
    • 1 cup frozen corn
    • 1 tsp brown sugar
  10. While the succotash is cooking, halve tomatoes and place in the reserved bowl.
  11. Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the tomatoes and set aside.
  12. Toast flatbread if desired (optional), then slice into wedges.
    • 2 flatbreads or naan
  13. When the succotash is done, add tomatoes, parsley, and cream to the pot; stir to combine and remove from heat.
    • 4 fl oz (½ cup) heavy whipping cream
  14. To serve, divide succotash between bowls and enjoy with warm flatbread on the side!

Nutrition per Serving

Calories
641
Fat
30g
Net Carbs
62g
Protein
24g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • ladle
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • stirring spoon
  • toaster (optional)
  • vegetable peeler