1 teaspoon olive oil

2½ medium yellow onions, sliced

¼ cup unbleached flour

1½ cups diced potatoes

2 cups thickly sliced mushrooms

1½ cups carrots, sliced into rounds

½ cup peeled and diced turnips

1 cup diced celery

1 cup Great Northern beans

½ cup chopped fresh parsley

3 tablespoons soy sauce

1 tablespoon Bragg's Liquid Aminos

2 vegetarian or soy bouillon cubes

1 bay leaf

2 teaspoons yeast extract

1 teaspoon Wholesome Sweeteners Organic Sucanat

¼ teaspoon dried thyme

¼ teaspoon dried rosemary

¼ teaspoon dried marjoram

In a large, lightly oiled, heavy pot over medium heat, sauté ´he onions until they turn translucent, about 2 minutes.  Add the flour and blend thoroughly.  Add 4 cups water and the remaining ingredients, mix well, and bring to a boil.  Cover, turn the heat to low, and simmer for about 30 minutes, or until the vegetables are done.  Remove the bay leaf and add salt and pepper to taste.