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Stewed Soybeans

Russ Myers


This legume is equal to meat in food value, is starchless, high in proteins, B vitamins, calcium and amino acids.
Because of the high protein content, soybeans require a longer soaking and cooking time than other dried legumes.
Remember, soybeans always remain firm and chewy and have a nutlike flavor.

★★★★★ 1 vote
4 / 6
15 Min
3 Hr 15 Min
Stove Top


4 c
cooked soybeans
1 large
onion, chopped
1 medium
carrot, chopped
1 or 2 stalk(s)
celery, chopped
1/2 Tbsp
chopped parsley
1 1/2 c
stewed tomatoes
1 Tbsp
sweet basil
bay leaf


1Put soybeans in large pan, cover with water, soak overnight in the refrigerator.
Drain and rinse soybeans
2Put soybeans back into soaking pan, cover with clean water, boil about 2 to 3 hours.
(Soybeans tend to boil over more readily than ordinary beans, so be sure to use a large enough pot and leave the lid slightly to one side until you have the heat adjusted to a simmer).
3Mix all remaining ingredients with soybeans and simmer an additional 15 minutes or until flavors blend.

Serve hot, with cornbread

About Stewed Soybeans

Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Healthy, Heirloom