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Vegetable Soup with Soy Beans

A hearty vegetable soup made with meat bones, soybeans, and assorted vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Vegetable Soup with Soy Beans

Ingredients

Directions

Make the broth

  1. Combine meat bones and water in a pot.

  2. Bring to a boil and simmer to make a meat extract.

  3. Add soy beans and cook until tender.

Add vegetables and simmer

  1. Stir in celery, red pepper, tomato puree, carrots, hominy, salt, onion, cabbage, bay leaf, clove, turnips, and parsley.

  2. Simmer until all vegetables are thoroughly cooked.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Meat bones
Release flavor and body into the water as they simmer, forming the base broth.
Soy beans
Add protein-rich body and a firm, earthy texture once cooked until tender.
Tomato puree
Adds acidity and savory depth, and colors the soup.
Hominy
Adds starchy bulk and a soft, chewy texture to the soup.
Turnips
Contribute a mild, slightly sweet earthiness and body as they cook through.

The step that matters

Cook the soybeans until tender before adding vegetables. Dried soybeans need a long simmer to soften fully. Adding acidic tomato puree or other ingredients too early can toughen their skins and slow softening, so they should be tender before the rest goes in.

Swap the cabbage

How well each one fits the dish's main ingredients (meat, celery, pepper, tomato, carrot, onion, clove):

  1. Capsicumfits better
  2. Turnipfits better
  3. Okrafits better
  4. Cabbagethe original

Fit is the average pairing score against meat, celery, pepper, tomato, carrot, onion, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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