Soy Bean Vegetable Casserole Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main IngredientInterest Group

Ingredients

 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

Directions

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.
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