Soy Bean Vegetable Casserole Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Onion1 Medium, chopped
 Celery1 Cup (16 tbs), diced
 Carrots2 Cup (32 tbs), sliced
 Oil3 Tablespoon
 Salt1 Teaspoon
 Cayenne pepper1⁄8 Teaspoon
 Rosemary1⁄4 Teaspoon
 Chopped parsley2 Teaspoon (Fresh)
 Tomato puree2 Cup (32 tbs)
 Bean liquid/Water2 Cup (32 tbs)
 Cooked soybeans3 Cup (48 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1675 Calories from Fat 804

% Daily Value*

Total Fat 94 g143.9%

Saturated Fat 13 g64.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2356.1 mg98.2%

Total Carbohydrates 141 g46.9%

Dietary Fiber 52.8 g211.1%

Sugars 60.4 g

Protein 99 g198.3%

Vitamin A 935.8% Vitamin C 174.3%

Calcium 80.7% Iron 204.1%

*Based on a 2000 Calorie diet


Preheat oven to 350°F.
In large skillet, saute onion, celery and carrots in oil until tender but not brown (about 10 minutes).
Add seasonings and herbs to sauteed vegetables; slowly stir in the tomato puree and bean liquid or water.
Simmer mixture for about 5 minutes.
Stir in cooked soybeans and simmer about 10 minutes longer.
Turn mixture into a two quart casserole and bake in a preheated oven for one hour or until beans are tender.
Remove from oven and serve immediately.