1 cup beans, garbanzo
7 cup water
1 each onion, coarsely chopped
2 each yams, whole, cut in chunks
1 each carrot, sliced
1 each celery, stalk, sliced
1 each leek, whole, washed, sliced
2 cup broccoli, cut in florets
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon coriander, ground
1/2 teaspoon cumin, ground
2 teaspoon horseradish, prepared
1/8 teaspoon hot pepper sauce
1 cayenne, dash
Place beans and water in a large pot. Soak overnight. Bring to a boil, cover, reduce heat, and cook until tender, about 2-3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining ingredients. Cook an additional 30 minutes. Serving Suggestions: Pour into individual bowls or over any whole grain. Also good as a topping for potatoes or whole-wheat bread. Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8-10 hours. Be sure to soak the beans overnight before you begin.
