Fresh Vegetable and Fruit Stew with Soybeans Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Soybeans | 1 1/2 Cup (16 tbs) | |
| 2 medium-size onions, sliced | ||
| Garlic | 1 Teaspoon, minced | |
| Oil | 6 Tablespoon | |
| 4 cups soybean liquid and water | ||
| Tomato puree | 3 Tablespoon | |
| 4 medium-size potatoes, peeled and diced | ||
| 1/4 medium-size head cabbage, cored and cut in chunks | ||
| 1/4 medium-size head cauliflower, separated into flowerets | ||
| 2 cups winter squash, peeled, seeded and diced | ||
| 2 cups green beans, tipped and cut in 2-inch lengths | ||
| 1 tablespoon dried basil or 2 sprigs fresh basil, snipped | ||
| Parsley sprigs | 2 , snipped | |
| Salt | To Taste | |
| Blueberries | 2 Cup (16 tbs) | |
| Plums | 8 , halved | |
| 2 apples, peeled, cored and sliced | ||
| Cherries | 1 1/2 Cup (16 tbs), halved | |
Directions
Cook soybeans according to preferred method.
Drain and reserve liquid.
Place soybeans in casserole.
Saute onions and garlic in a little oil.
Add soybean liquid, water and tomato puree.
Pour this over soybeans.
Preheat oven to 350°F.
Arrange vegetables in layers on top of soybeans.
Add herbs, season to taste, cover casserole and bake in preheated oven for 30 minutes.
Remove casserole from oven and top with fruit arranged in four rows, starting with a row of blueberries on one side, then plum halves, skin-side up, the apple slices and then cherry halves, skin-side up.
Cover casserole and bake for 10 to 15 minutes more or until fruit is tender.
Serve immediately from the casserole.
Drain and reserve liquid.
Place soybeans in casserole.
Saute onions and garlic in a little oil.
Add soybean liquid, water and tomato puree.
Pour this over soybeans.
Preheat oven to 350°F.
Arrange vegetables in layers on top of soybeans.
Add herbs, season to taste, cover casserole and bake in preheated oven for 30 minutes.
Remove casserole from oven and top with fruit arranged in four rows, starting with a row of blueberries on one side, then plum halves, skin-side up, the apple slices and then cherry halves, skin-side up.
Cover casserole and bake for 10 to 15 minutes more or until fruit is tender.
Serve immediately from the casserole.
Chef
