Soy soup

Name: Soy soup - Lelia A.
Ingredients: 500 g. soybeans; 2 medium onions; 1 large carrot; 3; 4 tablespoons of oil; 2 bay leaves; 1 can of crushed tomatoes; 2 tablespoons of pepper paste; salt and pepper to taste; 1 tablespoon of mustard seeds; a few peppercorns; 1/2 bunch of fresh dill; 1/2 bunch of fresh parsley.

On a day with little time available but a craving for something substantial, I soaked soybeans. I got them from the market, so I wanted to make a simple soup with what I had at home. After a few hours of hydration, the beans are ready to cook, and no complicated ingredients are needed. It seems like a good option when I want a meatless soup that is still filling. Quick Info Total time: approximately 4-5 hours (including soaking) Effective preparation time: 30 minutes Cooking time: 1.5-2 hours, depending on how long the soybeans boil Servings: approximately 6-8 Difficulty: medium Recipe type: vegetable/soy soup, suitable for fasting or vegetarian menus Ingredients 500 g dried soybeans 2 medium onions 1 large carrot 3-4 tablespoons oil 2 bay leaves 1 can crushed tomatoes (400-500 g) 2 tablespoons pepper paste salt to taste pepper to taste 1 tablespoon mustard seeds few peppercorns 1/2 bunch fresh dill 1/2 bunch fresh parsley Preparation Method 1. Hydrate the soybeans Wash the soybeans in several waters. Soak them in cold water at least 3-4 hours before you actually start the soup. I usually leave them directly in a large pot. After about 2 hours, I change the water and let them sit until the end. 2. Clean and peel the soybeans After soaking, drain the water. Rub the soybeans between your palms to remove the skins. These will float on top, so you can gather them with a spatula or drain again, changing the water a few times until only the clean beans remain, without skins. 3. Prepare the vegetable base Peel the onion and carrot. Chop the onion finely and slice the carrot into thin rounds. Put the oil in a large pot and sauté the vegetables for 5 minutes over medium heat until the onion softens. 4. Add the tomatoes and spices Add the crushed tomatoes over the sautéed vegetables. Add the bay leaves, mustard seeds, a few peppercorns, and salt to taste. At this point, the aroma becomes more intense. 5. Boil the soup Add the drained and cleaned soybeans. Pour in about 4 liters of water. Let the soup boil over medium heat. From experience, the soybeans boil in 1.5-2 hours, depending on how fresh they are. Check from time to time if they have softened completely. 6. Finish with pepper paste and greens When the soybeans are cooked and the soup is thickened, add the 2 tablespoons of pepper paste. Mix well and let everything come to a boil, then turn off the heat. Finally, add the dill and parsley, chopped finely. Why I make this recipe often This soup is filling, uses inexpensive ingredients, and is suitable for when I am fasting or want something meatless. The soybeans keep me full. I like that it doesn't require much attention while boiling; once you put it on the heat, you just check it occasionally. Tips and Variations Tips Use a large pot, as the soybeans increase significantly in volume while boiling. Remove as many skins as possible; otherwise, the soup may turn out too "earthy." After adding the greens, do not boil the soup for too long to preserve the fresh aroma. Substitutions You can use sweet or spicy pepper paste, according to taste. If you don't have crushed tomatoes, canned tomatoes or tomato paste work too, adjusting the amount of water. Variations You can add other vegetables, such as parsley root or celery, if you want a heartier soup. Soybeans can be replaced with chickpeas for a different version, but the texture will not be the same. Serving Ideas It is good warm, with fresh bread. For those who want, it can also be served with a hot pepper on the side. Frequently Asked Questions 1. How long should soybeans be soaked? At least 3-4 hours; ideally, even longer if you have time. Otherwise, they remain too hard when boiled. 2. Can cooked or canned soybeans be used? I haven't tried, but dried beans have a different texture. Canned ones may be softer and do not require as much boiling. 3. What do I do if I don't have pepper paste? It can be done without it, but the soup will be less colorful. You can use more tomatoes or a bit of sweet paprika for color. 4. Can I add potatoes? Yes, but they are not in the original recipe and change the taste quite a bit. 5. How long does the soup last in the fridge? It lasts 2-3 days in the fridge, in a covered container. Nutritional Values Estimate for one serving (out of 8): approximately 180-200 kcal, 12-14 g protein, 18-20 g carbohydrates, 5-7 g fat. Soybeans have a lot of protein but also some carbohydrates. The soup is relatively low in calories for how filling it is. Values are approximate and vary depending on how much oil you use and the vegetables added. Storage and Reheating The soy soup stores well in the fridge for 2-3 days. When reheating, it may need a little more water since it thickens. I do not recommend freezing it, as the soybeans change texture after thawing.

Soy soup

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