Title: Vegetable stew with soybeans
 Categories: Main dish, Casseroles, Stews, Vegetarian
      Yield: 4 Servings
 
    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

MMMMM----------------------------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"