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1/2 c Dry soybeans, soaked
1/4 c Grated carrots
1 c Water
1 ea Bay leaf
2 lg Potatoes, cubed
1 1/2 c Carrots, cubed
1 1/2 c Celery, chopped
1 1/2 c Green bell pepper, chopped
1 ea Handful parsley, chopped
1 ts Marjoram
1 ts Sage
————————————ROUX———————————— 2 tb Whole wheat flour
2 tb Soy flour
4 tb Ghee
1/2 ts Salt
1 pn Pepper
Cook soybeans, grated carrot & bay leaf in 1 c water till beans are soft.
When cooked, combine with their cooking liquid in a heavy pot with the chopped vegetables.
Barely cover with water. Bring to a boil, add pices & herbs & simer for 20 minutes or until vegetables are tender.
In a small pan make the roux.
Cook the flour in the ghee with the salt & pepper for 5 minutes, but be careful not to burn it.
Slowly add roux to the vegetables.
Stir well & let boil for a few seconds.
When it thickens, serve.
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