Spread with soybeans and vegetables

Ingredients for 1 servings:

• 1 ½ cup(s) soybeans
• 3 cups water
• 1 zucchini
• 1 carrot(s)
• 1 bell pepper(s)
• 1 turnip
• 1 tomato(s)
• 1 onion(s)
• 3 garlic cloves
• ½ bunch parsley
• ½ bunch chives
• Tomato paste
• Balsamic vinegar, vegan
• Salt
• marjoram
• curry powder
• Paprika powder
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

vegan

Let the soybeans soak as directed on the package. I did this for 12 hours. Then wash the soybeans and place them in a pot with water at a ratio of 2:1 (2 cups of water to 1 cup of soybeans). Add a little salt and cook until the beans are tender and the water has evaporated. Meanwhile, finely chop the vegetables and finely chop the herbs. Sauté the onion, carrot, and turnip in a pot with a little oil, preferably with a lid. Then add the zucchini, bell pepper, and tomato pieces and let everything simmer. If the vegetables are done before the soybeans, simply set the pot aside until the beans are cooked. When the soybeans are finally done, add them to the vegetables, along with the herbs and peeled garlic cloves. Then puree everything, season to taste, and add tomato paste and balsamic vinegar to taste. If the puree is boiled again, you can also fill it into jars and let them cool upside down under a cloth; then it will keep for a while.