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Fresh Vegetable And Fruit Stew With Soybeans

Tummy.Tucker's picture
  Soybeans 1 1⁄2 Cup (24 tbs)
  Onions 2 Medium, sliced
  Minced garlic 1 Teaspoon
  Oil 6 Tablespoon
  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
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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