Vegetable Stew with Soybeans

Directions

Cook soybeans, grated carrot and bay leaf in 1 cup water until 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 and herbs and 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 and pepper for 5 minutes, but be careful not to burn it.

Slowly add roux to the vegetables.

Stir well and let boil for a few seconds.

When it thickens, serve.