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Ingredients
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

Directions:
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.

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