1 cup soybeans, rinsed and drained
6 cups water
1 envelope vegetable broth mix
2 tablespoons olive oil
1 large onion, cut into cubes
2 tomatoes, seeded and chopped
1/2 yellow bell pepper, cut into cubes
1 medium zucchini squash, cut into cubes
Salt and black pepper to taste
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onion
1 cup soybeans, rinsed and drained
6 cups water
1 envelope vegetable broth mix
2 tablespoons olive oil
1 large onion, cut into cubes
2 tomatoes, seeded and chopped
1/2 yellow bell pepper, cut into cubes
1 medium zucchini squash, cut into cubes
Salt and black pepper to taste
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onion
Cook the soybeans with half of the water in a pressure cooker for 5 minutes after the pressure starts building
Turn off the heat, wait for the pressure to release, then open the lid
Add the remaining water, vegetable broth mix, and cook for an additional 20 minutes or until the soybeans are tender
Heat the olive oil in a pan, sauté the onion, add the tomatoes, bell pepper, and cooked soybeans with broth, and stir well
Add the zucchini squash, season with salt and black pepper, and cook until the vegetables are tender and slightly caramelized
Turn off the heat, stir in the chopped cilantro and green onion, and serve immediately.
