Swedish Soy Bean Soup
|Dried soybeans||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Beef bone||1 Medium (Meaty)|
|Cold water||3 Quart|
|Chopped celery with leaves||1 Cup (16 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Turnips||3 Medium, diced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Cayenne pepper||1⁄8 Teaspoon|
|Tomato puree/Canned tomatoes||1 Cup (16 tbs)|
|Chopped parsley||1 Teaspoon (For Garnish)|
Wash soybeans and discard beans with imperfections.
Cover soybeans with water and place in refrigerator, covered, overnight.
The following day, place soaked soybeans in a large, heavy soup kettle.
(Be sure to use a large enough pot and leave partially uncovered, so as to avoid soybeans cooking over. This can happen very easily.)
Add beef bone and three quarts of cold water.
Place over medium heat and bring to a boil, uncovered, removing any foam from surface as it accumulates.
Reduce heat; add salt and paprika.
Cover partially and allow to simmer for three hours, stirring occasionally.
Add the chopped celery, onions, turnips, parsley, cayenne, and tomato puree or canned tomatoes.
Cover partially and allow to simmer for another hour or until soybeans are tender.
Continue to stir occasionally while cooking.
Taste and correct seasoning.
Garnish with chopped parsley.