Soybean is known as a rich source of protein for households and a good raw material for industries. During production and processing of soybean, a lot of energy is lost due to exorbitant cost of input, inefficient energy utilization, inadequate use of human labor, excess heat generation, and so on. In order to minimize the cost of production and processing with optimized outputs, a thermodynamic approach of analyzing the whole system can be employed. This book chapter features the sequential stages in soybean production, namely land preparation, planting, fertilizer application, crop rotation, weed control, harvesting, and storage. The processing aspects include meal processing and utilization, extraction, processing of soybean oil and by-products, and their utilization using modern processing methods. The method of exergy and energy analysis of both the production and processing of soybean through cumulative exergy balances is also presented in this chapter employing direct and indirect energy use. By following the principles and practices outlined in this book, farmers, researchers, and stakeholders can enhance soybean production and contribute to sustainable agriculture to address Sustainable Development Goals (SDG) 2 and 7. This chapter also discusses the potential for implementing sustainable land management practices and exploring alternative technologies for reducing carbon emissions and optimizing energy-intensive processes.