Vegetable Stew

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

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.