Vegetable stew with soybeans

Yield: 4 servings

Measure Ingredient
½ cup Dry soybeans, soaked
¼ cup Grated carrots
1 cup Water
1 Bay leaf
2 larges Potatoes, cubed
1½ cup Carrots, cubed
2 tablespoons Whole wheat flour
2 tablespoons Soy flour
4 tablespoons Ghee
1½ cup Celery, chopped
1½ cup Green bell pepper, chopped
1 Handful parsley, chopped
1 teaspoon Marjoram
1 teaspoon Sage
½ teaspoon Salt
1 pinch Pepper

ROUX

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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