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soybean

American  
[soi-been] / ˈsɔɪˌbin /
especially British, soya bean

noun

  1. a bushy Old World plant, Glycine max, of the legume family, cultivated globally, with greatest productivity in the United States, where it is grown chiefly for forage and soil improvement.

  2. the seed of this plant, used for food, as a livestock feed, and for a variety of other commercial uses.


Etymology

Origin of soybean

First recorded in 1795–1805; soy + bean

Explanation

Prized for its high protein content and adaptable for many cooking and industrial products, the soybean is the most valuable member of the pea family. A legume native to Asia, the soybean is incredibly important, providing essential vegetable protein for millions of people around the world. Soybeans are transformed into various foods like tofu, soy milk, and soy sauce, making them a staple in the diets of people who do not or cannot eat animal protein. Beyond food, soybeans are used in animal feed and as ingredients in hundreds of chemical products, including biodiesel and plastics.

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Vocabulary lists containing soybean

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

Soybean futures traded on Chicago Board of Trade for May delivery have fallen nearly 5% since March 13, while corn futures have gained 7% since Feb. 20, according to FactSet.

From Barron's • Mar. 31, 2026

Most US producers would have already acquired a lot of their fertilizer supplies for the year, said American Soybean Association economist Jacquie Holland.

From Barron's • Mar. 10, 2026

Soybean futures rose after President Trump said China is considering buying more U.S. exports of the staple oilseed.

From The Wall Street Journal • Feb. 4, 2026

He wrote that China has “committed to buying 25 Million Tons for next season!,” referring to soybeans, and that Beijing would consider “lifting the Soybean count to 20 Million Tons for the current season.”

From MarketWatch • Feb. 4, 2026

Soybean China Because this cheese is made of vegetable milk and often developed with a vegetable rennet, it is rated by many as a regular cheese.

From The Complete Book of Cheese by Brown, Robert Carlton

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