Soybean Soup
You control the consistency with this soup. Drizzle in the flour mixture until it suits your taste.
SERVES 2–4
INGREDIENTS
- 1¼ cups uncooked soybeans
- 1 onion
- 1 small stalk celery
- 1 small carrot
- 2 cups seeded and diced tomatoes
- 3 cups water
- 2 tablespoons soy flour
Soak the soybeans overnight in cold water. Cover with fresh water in a saucepan, bring to a boil, reduce to a simmer, and cook for 1¼ hours. Drain and mash them.
Chop the onion and celery. Dice the carrot. Chop and seed the tomatoes.
In a soup pot, combine the water, onion, celery, and carrot. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Add the tomatoes and the mashed soybeans and simmer for 10 minutes.
As soup is cooking, whisk the flour together with a bit of cold water. Drizzle in this thickener, stirring constantly, until you reach the desired consistency.
