I made a green soybean soup with vegetables, garlic, and rosemary using, finally, a package of green soybeans that I had bought a while ago, and that I kept moving from one cabinet to another in the kitchen while waiting to decide to use them. 😃
When I bought this bag of green soybeans, my intention, to be honest, was to make sprouts out of them. But you know how it happens, right? As soon as I bought the ingredient… I stopped making my own sprouts! 🤭
So, a few days ago, tired of seeing this bag around the kitchen, I decided. I opened it and soaked these blessed green soybeans.
Not all of them, though, I kept some aside because I will turn them into sprouts sooner or later, I swear, I will have to decide one day or the other. 😄
In the meantime… green soybeans are excellent in soup form! Try this recipe!
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And if you like soups, try these too! 👇
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz green soybeans (measured cooked)
- 1 carrot
- 1 potato
- Half onion
- Half apple
- 2 stalks celery (or 3)
- fennel stalks (from 1 or 2 fennels)
- 2 cloves garlic
- 1 sprig rosemary
- 1 tbsp extra virgin olive oil
- vegetable broth
Tools
- Food Processor
- Pot
Steps
Given that:
– I soaked the soybeans in water for 24 hours, changing the water twice
– I cooked the soybeans by boiling them in a pot of water for over 2 hours (these beans are small but take a while to cook)
– the weight of the soybeans I provided in the ingredients is somewhat approximate because when I started making this soup, I went a bit by eye
– and, finally, the addition of half an apple is an idea I borrowed from a children’s minestrone recipe – which almost a decade ago my daughter, still little, and I saw in a children’s magazine and then cooked together – and that the apple is supposed to sweeten the soup a bit……given all that, the procedure for making this green soybean soup is super quick! About a quarter of an hour and you can serve it. 😊
So the steps are:
Finely chop all the vegetables, plus the apple, in a food processor like vegetables for a sofrito.
In a saucepan, sauté a clove of garlic and a bit of rosemary in a little olive oil.
Pour in the chopped vegetables and let them wilt, stirring with a spoon.
Add the already cooked soybeans and let them absorb the flavors for a few minutes.
Pour in the vegetable broth in the desired amount, depending on the consistency you want for your green soybean soup (about a quart is needed).
Boil over medium heat for about ten minutes to allow the flavors to meld. And for the vegetables, especially the potato, to finish cooking.
Pour into bowls, add a drizzle of extra virgin olive oil and, if desired, some grated Parmesan cheese.
Finish with a raw minced garlic (the second clove) and fresh rosemary.
As you can see from the two photos, I made my soup in two versions: one drier and one slightly more brothy, so I satisfied the tastes of the whole family 😉 since we have in the family two pasta lovers (thus the almost dry version for them) and two soup and broth lovers (one of whom is me). 😊
And how do you prefer your green soybean soup with mixed vegetables plus garlic and rosemary?
Salt-Free Tips
Adding a raw minced garlic and rosemary is a great way to season without adding salt. Try it! 😉
If you are interested in reducing or eliminating salt, always remember to:
■ Gradually reduce the salt, the palate needs to get used to it slowly and should not notice the progressive reduction.
■ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer methods that do not disperse flavors (griddle, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Sometimes indulge in breaking the rule. It’s good for the mood and helps perseverance.
If you do not want, or cannot, give up salt:
■ You can still try my recipes by salting according to your habits.
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On WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you like… subscribe to my Newsletter
