SOYBEAN SOUP OIL

1.	Soak the soybeans in hot, salted water, enriched with spices of your choice, for at least one hour.
2.	After an hour, drain and strain the soybeans very well to remove all the extra liquid and pour them into a suitable container.
3.	Wash, clean, wash and cut all the ingredients into small cubes.
4.	Pour all the ingredients into the pot.
5.	Add water just enough to cover them well.
6.	Put the pot on the heat and let them boil well, about an hour.
7.	When they boil, add the salt and lemon juice.
8.	Remove from the heat and while stirring continuously, slowly add the tahini like a thin thread and keep it flowing until the end.
9.	Taste the flavor, correct and serve warm.
10.	Tip:
11.	When you want it oily, add the oil before it boils well and omit the tahini at the end.
12.	If you add some pasta then you should know that the longer it stays, the more it absorbs the liquid and the more the soup thickens and loses its fluidity.
13.	In this case we can add hot water and dilute it.

	3 kg of minced soybeans, pre-soaked. ½ tsp minced soy, pre-soaked
	3 kg chopped onions.2 chopped onions
	3 kg of diced carrots.3 diced carrots
	2 kg of various vegetables (zucchini, eggplant, peppers, cauliflower, leeks, etc.), diced.200 g of various vegetables (zucchini, eggplant, peppers, cauliflower, leeks, etc.), diced
	2 tablespoons parsley, finely chopped.a little parsley, finely chopped
	2 tablespoons of mint, finely chopped.a little mint, finely chopped
	1 wine cup of fine saltfine salt.
	1 kilo of tahini.1 wine glass of tahini
	2 water glasses of lemon juice.Little lemon juice
	Water, as needed.Water, as needed