National Soy Foods Month – Edamame Recipes

Edamame or soybeans are a nutritional powerhouse. Good friends of mine shared the below recipes incorporating edamame and they were too delicious not to share. Let us know what you think of them, or, tell us how you edamame!

For more information on Soy Foods month, click here.

Edamame Dip with Pita Chips

Makes 6 servings



  • 3 pita bread rounds (preferably pocketless), each cut into 8 wedges
  • 5 tablespoons olive oil
  • Salt
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 4 tablespoons chopped, fresh parsley
  • 1 package (16 ounces) frozen shelled edamame
  • 1 cup vegetable broth
  • Ground pepper to taste


  1. Preheat oven to 350 degrees.
  2. Scatter pita on a baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt.
  3. Bake until crisp, about 15 minutes. Cool.
  4. Meanwhile, heat 2 tablespoons oil in a heavy large saucepan over medium heat. Add onion. Cook until softened, about 8 to 10 minutes. Stir in garlic. Stir until fragrant, about 1 minute. Add edamame and broth. Bring to a boil. Reduce heat and simmer until beans are tender, about 8 to 10 minutes. Cool slightly. Drain, reserving 1/2 cup cooking liquid.
  5. Transfer beans and 1/4 cup cooking liquid to blender. Add parsley. Blend until pureed. Add remaining 2 tablespoons oil. Process until smooth, adding more cooking liquid to reach desired consistency. Season generously with salt and pepper.
  6. Serve with pita chips.

Edamame Corn Chowder



  • 3 slices bacon (4 ounces), cut crosswise into ½-inch strips
  • 1 medium onion, chopped
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1 red potato (6 ounces), scrubbed and cut into ½-inch cubes
  • ½ teaspoon dried Italian seasoning
  • 2 cups frozen shelled edamame
  • 1 can (15 ounces) creamed corn
  • ½ cup half-and-half
  • Coarse salt and ground pepper



  1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
  2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
  3. Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.


Per serving: 313 calories; 9.4 grams fat; 17 grams protein; 39.2 grams carbohydrates; 5.9 grams fiber
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