Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dry soybeans, soaked
1/4 c Grated carrots
1 c Water
1 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 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.

King Scott, "Food for Thought"

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