Brothy Vegetarian Edamame & Potato Succotash with Toasted Flatbread

[Sincerely-Food-Chef]

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!