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.