1/3 c. whole wheat pastry flour
2/3 c. stock (broth)
3 c. boiling stock (broth)
1 green pepper, chopped
1 stalk celery, chopped
1 (14 1/2 oz.) can tomatoes
1 onion, chopped
2 c. cooked mixed beans
2 cloves garlic, minced
2 bay leaves
1 tsp. dried thyme

Place flour in a no-stick frying pan. Cook over medium-high heat stirring constantly to roast flour. Continue stirring until the flour is medium brown. Remove the pan from heat and pour in 2/3 cup stock. Whisk until smooth.

Transfer the flour mixture to a large soup pot. Add the boiling stock, pepper, celery, onions, tomatoes, garlic, bay leaves, and thyme. Bring to a boil, then reduce heat to simmer. Add beans and simmer about 30 minutes.

NOTE: For broth use 4 beef bouillon cubes in 3 cups water. This is a delicious soup and has no fat.