Fresh Vegetable and Fruit Stew with Soybeans
|Soybeans||1 1⁄2 Cup (24 tbs)|
|Onions||2 Medium, sliced|
|Minced garlic||1 Teaspoon|
|Soybean liquid||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Tomato puree||3 Tablespoon|
|Potatoes||4 Medium, peeled and diced|
|Cabbage head||1⁄4 Medium, cored and cut into chunks|
|Cauliflower head||1⁄4 Medium, separated into flowerets|
|Winter squash||2 Cup (32 tbs), peeled, seeded and diced|
|Green beans||2 Cup (32 tbs), tipped and cut into 2 inch lengths|
|Dried basil/2 sprigs fresh basil, snipped||1 Tablespoon|
|Parsley sprigs||2 , snipped|
|Fresh blueberries||2 Cup (32 tbs)|
|Fresh plums||8 , halved and pitted|
|Apples||2 , peeled, cored and sliced|
|Fresh cherries||1 1⁄2 Cup (24 tbs), halved and pitted|
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.