Southern · 30 min
Brothy Vegetarian Edamame & Potato Succotash with Toasted Flatbread
- 30 min
- 2–6 servings
- 641 kcal / serving
A softly creamy, brothy succotash with edamame, potato, and corn, finished with a touch of cream and herbs. It comes together quickly on a weeknight and pairs nicely with warm flatbread.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 stickscelery
- 12 fl ozchicken or vegetable broth
- 1 cupedamame, shelled
- 1flatbread or naan
- ½ cupfrozen corn
- 2 clovesgarlic
- ½ pintgrape tomatoes
- 2 fl ozheavy whipping cream
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- ½ mediumyellow onion
- 1 mediumyellow potato
- edamame
- flatbreads or naan
- red bell peppers
- yellow potatoes
- yellow onions
From the pantry: black pepper, brown sugar, butter, unsalted, paprika, salt, thyme, dried
Cookware
chef's knife · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · toaster (optional) · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 stickscelery
- 1 cupedamame, shelled
- 2 clovesgarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- ½ mediumyellow onion
- 1 mediumyellow potato
- edamame
- red bell peppers
- yellow potatoes
- yellow onions
Dairy, eggs & chilled
- 2 fl ozheavy whipping cream
Bakery & bread
- 1flatbread or naan
- flatbreads or naan
Frozen
- ½ cupfrozen corn
Pantry & dry goods
- 12 fl ozchicken or vegetable broth
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 2 sticks | 4 sticks | 6 sticks |
| chicken or vegetable broth | 12 fl oz | 24 fl oz | 36 fl oz |
| edamame, shelled | 1 cup | ||
| flatbread or naan | 1 | 2 | 3 |
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| heavy whipping cream | 2 fl oz | 4 fl oz | 6 fl oz |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| red bell pepper | 1 | 2 | 3 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| yellow potato | 1 medium | 2 medium | 3 medium |
| edamame | 2 cups | 3 cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash produce, then dice the potato and bell pepper and slice the celery; transfer to a bowl. Peel and mince the garlic and set it aside with the minced onion to slice later.
- Thinly slice the onion after trimming, keeping the pieces ready for the pot.
- In a medium saucepan, melt butter over medium-high heat and add the onion with a pinch of thyme and paprika; cook, stirring often, until the onion starts to soften (about 2–3 minutes).
- Add the diced potato, pepper, celery, garlic, broth, edamame, corn, and a touch of brown sugar to the pan; bring to a boil, then reduce to a simmer and cook until the potato is tender, about 8 minutes.
- Halve the grape tomatoes and place them in a separate bowl along with chopped parsley leaves; set aside.
- If you like, toast the flatbread until warm and slice it into wedges for serving.
- When the vegetables are tender, stir in the halved tomatoes, parsley, and cream; heat through briefly and remove from heat.
- Divide the warm succotash among bowls and serve with the toasted flatbread on the side.
Two tips
- Prep ahead: chop the potato, pepper, celery, and onion earlier in the day and refrigerate in a covered container.
- Leftovers reheated with a splash of broth and a spoonful of cream can be served as a quick soupsier meal.
Nutrition per serving
- Calories
- 641 kcal
- Protein
- 24 g
- Carbs
- 74 g
- Fat
- 30 g
- Fiber
- 12 g
- Sodium
- 354 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.