Recipe - Vegetable Stew With Pesto

One half cup Dry soybeans, soaked
One fourth cup Grated carrots
1 cup Water
1 Bay leaf
2 lg Potatoes, cubed
1 One half cup Carrots, cubed
1 One half cup Celery, chopped
1 One half cup Green bell pepper, chopped
1 Handful parsley, chopped
1 teaspoon Marjoram
1 teaspoon Sage

ROUX
2 tablespoon Whole wheat flour
2 tablespoon Soy flour
4 tablespoon Ghee
One half teaspoon Salt
1 pn Pepper

Cook soybeans, grated carrot & bay leaf in 1 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini