John Myers
Ingredients for 1 servings:
- 1 ½ cup(s) soybeans
- 1 carrot(s)
- 1 small zucchini
- 1 medium-sized bell pepper(s)
- 1 tomato(s)
- 1 turnip
- 1 onion(s)
- 3 cloves garlic
- ½ bunch parsley
- ½ bunch chives
- some marjoram
- Salt
- Paprika powder
- curry powder
- Tomato paste
- Balsamic vinegar
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours
vegan
Soak the soybeans for 12 hours according to the package instructions. Pour the soybeans into a sieve and rinse under running water. Add 2 cups of water to every swollen cup of soybeans and cook over medium heat with a little salt until the water has evaporated. Dice the onions. Finely chop the herbs. Cut the zucchini, bell pepper, tomato, carrot, and turnips into pieces, but do not mix them yet. Peel the garlic. Sauté the diced onions with the carrot and turnips in a saucepan with a little oil and a lid, but do not let them brown. Add the remaining vegetables and cook until tender. When the soybeans are cooked, add them to the vegetables along with the herbs and garlic. Purée the mixture and season with spices to taste. Bring back to a boil if necessary and pour into jars.
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