Soak soybeans overnight in water. In the morning grind them, a cup at a time, in a blender with onion, adding enough water to cover; you can use the soaking water.

Place ground soybeans in a very large saucepan, at least twice their volume. Add enough water to cover by 2 inches, and bring mixture slowly to a boil.

Add salt, reduce heat, and cover. Simmer 1 to 1-1/2 hours, or until the liquid is absorbed. (A thin layer may stick to the bottom of the pan, but it will come off easily with soaking.)

In a large, heavy-bottomed frying pan, sauté onion and garlic in oil until tender.

Add bouillon cubes and mash with the back of a spoon, then add tomato juice, Worcestershire sauce and soy sauce, and cook together a few minutes over medium heat.

Add soybeans and herbs. Stir together and cook, uncovered, over a medium flame until almost dry - about 40 minutes. Stir from time to time to prevent sticking. Remove from heat. This freezes well.