Recipe: Soybeans with fennel, thyme and oregano

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Recipe: Soybeans with fennel, thyme and oregano

Soybeans with fennel, thyme and oregano

Dietitian's tip: Cooking dried soybeans requires patience, but the long simmering time allows them to mingle with the richly flavored broth. Serve as a light starter or side dish.

Serves: 6


1 cup dried soybeans, picked over and rinsed, soaked overnight, and drained
5 cups vegetable stock, chicken stock or broth
1 small fennel bulb, trimmed and chopped
1 yellow onion, chopped
3 cloves garlic, minced
1 tomato, peeled and seeded, then diced
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper


In a large saucepan over high heat, combine the soybeans, stock, fennel, onion and garlic. Bring to a boil. Reduce the heat to low and skim off the foam that rises to the top. Cover partially and simmer until the soybeans are tender but still firm, about 2 hours. Check the liquid level every 30 minutes, adding water as needed to keep the beans fully covered.

When the beans are tender, add the tomato, thyme, oregano, salt and pepper and cook until the tomato is softened, about 2 minutes. The soybeans will remain somewhat firm. Serve hot or warm.

Nutritional Analysis (per serving)

Serving size:
Calories:93Cholesterol:0 mg
Protein:10 gSodium:246 mg
Carbohydrate:7 gFiber:3 g
Total fat:3 gPotassium:
Saturated fat:1 gCalcium:
Monounsaturated fat:1 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2006-09-15
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