Vegetable Stew with Soybeans
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
soybeans (daizu)
dry, soaked |
|
| ¼ | cup |
carrots
grated |
|
| 1 | cup |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | large |
potatoes
cubed |
|
| 1 ½ | cups |
carrots
cubed |
|
| 1 ½ | cups |
celery
chopped |
|
| 1 ½ | cups |
green bell peppers
|
|
| 1 | handful |
parsley leaves
chopped |
*
|
| 1 | teaspoon |
marjoram
|
*
|
| 1 | teaspoon |
sage
|
*
|
| Roux | |||
| 2 | tablespoons |
whole-wheat flour
|
|
| 2 | tablespoons |
soy flour
|
|
| 4 | tablespoons |
ghee (clarified butter)
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
soybeans (daizu)
dry, soaked |
|
| 59 | ml |
carrots
grated |
|
| 237 | ml |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | large |
potatoes
cubed |
|
| 355 | ml |
carrots
cubed |
|
| 355 | ml |
celery
chopped |
|
| 355 | ml |
green bell peppers
|
|
| 1 | handful |
parsley leaves
chopped |
*
|
| 5 | ml |
marjoram
|
*
|
| 5 | ml |
sage
|
*
|
| Roux | |||
| 3E+1 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
soy flour
|
|
| 6E+1 | ml |
ghee (clarified butter)
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
Directions
Cook soybeans, grated carrot and bay leaf in 1 cup water until beans are soft.
When cooked, combine with their cooking liquid in a heavy pot with the chopped vegetables.
Barely cover with water.
Bring to a boil, add pices and herbs and simer for 20 minutes or until vegetables are tender.
In a small pan make the roux.
Cook the flour in the ghee with the salt and pepper for 5 minutes, but be careful not to burn it.
Slowly add roux to the vegetables.
Stir well and let boil for a few seconds.
When it thickens, serve.
