Vegetable Stew with Soybeans
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. |