Boiled soybeans simmer with carrots, potatoes and spices in this hearty soup. The vegetables make it a warm, nourishing choice for everyday meals.
Sauté the onion in olive oil until softened. Add the tomato paste and cook for another one or two minutes.
Add the potatoes, carrots and boiled soybeans, then pour in the water. Once it boils, reduce the heat and simmer for 25 minutes, until the vegetables are tender.
Add the Turkish red pepper flakes, salt and black pepper. Lightly mash some of the vegetables with the back of a spoon to thicken the soup.
Divide the soup among bowls, sprinkle with parsley and serve hot.
Important: skim the foam while boiling the soybeans; otherwise, the soup may taste slightly bitter. Allergen: soy can cause an allergic reaction; anyone with a soy allergy should avoid it.
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