You are here

Soy Bean Soup, Bistro Style

Veggie.Lover's picture
  Leeks/2 medium onions 6 Medium, chopped
  Butter/Margarine 3 Tablespoon
  Onion 1 Small, chopped
  Stalk celery 1 Large, sliced
  Carrot 1 Medium, thinly sliced
  Turnip 1 Medium, peeled and diced
  Cooked soybeans 2 1⁄2 Cup (40 tbs)
  Vegetable stock 4 Cup (64 tbs)
  Thyme leaves 1⁄4 Teaspoon
  Salt To Taste
  White pepper To Taste
  Milk/Half and half / light cream 1 Cup (16 tbs)

Trim root ends and tough outer leaves from leeks.
Slit each leek lengthwise, rinse between layers, then thinly slice.
In a 5-quart pan over medium heat, melt butter.
Add leeks and onion (or use all onion), celery, and carrot.
Cook, stirring, until onion is soft (about 10 minutes).
Add turnip, soybeans, stock, and thyme.
Reduce heat; cover and simmer until vegetables are tender (about 40 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Return soup to pan.
Add salt and pepper to taste.
Stir in milk and reheat without boiling.
Garnish with watercress and lemon slices.

Recipe Summary

Difficulty Level: 
Soy Bean

Rate It

Your rating: None
Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2023 Calories from Fat 742

% Daily Value*

Total Fat 86 g132.6%

Saturated Fat 33.5 g167.3%

Trans Fat 0 g

Cholesterol 119.4 mg39.8%

Sodium 2689.4 mg112.1%

Total Carbohydrates 243 g81.1%

Dietary Fiber 58.3 g233.3%

Sugars 80.8 g

Protein 99 g198.1%

Vitamin A 598.8% Vitamin C 299.1%

Calcium 146% Iron 256.5%

*Based on a 2000 Calorie diet

Soy Bean Soup, Bistro Style Recipe