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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


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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

How to Make Stewed Soybeans


  • 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

Printable Recipe Card

About Stewed Soybeans

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

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