Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dry soybeans, soaked 1 1/2 c Celery, chopped
1/4 c Grated carrots 1 1/2 c Green bell pepper, chopped
1 c Water 1 Handful parsley, chopped
1 Bay leaf 1 ts Marjoram
2 lg Potatoes, cubed 1 ts Sage
1 1/2 c Carrots, cubed

----------------------------ROUX---------------------------------
2 tb Whole wheat flour 1/2 ts Salt
2 tb Soy flour 1 pn Pepper
4 tb Ghee

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 spices herbs simmer 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" ... D/L from: Salata *Redondo Beach,
CA (310)-543-0439 (1:102/125)
Submitted By GAIL SHIPP On 09-24-95

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