Edamame Succotash - cooking recipe

Ingredients

1 medium onion, diced
1 tablespoon canola oil
1 medium orange bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
2 1/2 cups frozen whole kernel corn
1/2 cup chicken broth
1 (16 ounce) package frozen edamame, thawed
2 tablespoons fresh parsley, chopped
salt and pepper, to taste

Preparation

Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
Add bell peppers and corn and cook 5 more minutes or until tender.
Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
Stir in edamame, cook 3 minutes.
Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.