1/2 cup frozen shelled soybeans (edamame) , or frozen peas
2 tsp. ground cumin
1/8 tsp. ginger
1/8 tsp. cayenne pepper
1/8 tsp. ground cardamom
1/8 tsp. turmeric
1/2 tsp. oregano
1 sprig fresh basil or 1/4 tsp. dried basil leaves
1 + 1/2 cube Knorr tomato bouillon
1/2 tsp. salt
6 cups water
Soak the beans in a large bowl of cold water for at least 2 hour.
In a 6-qt. saucepan heat the olive oil with the garlic. When the garlic
is light golden (do not let it brown or it will be bitter) , stir in
the onion and celery and cook for about 5 min with medium heat until
the onion becomes translucent.