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.