4 cups vegetable broth
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 leeks, sliced (white part only)
2 yams, peeled and chunked
2 15 ounce cans garbanzo beans, drained and rinsed
2 ½ cups broccoli florets
1 tablespoon lemon juice
1 tablespoon soy sauce
1 ½ teaspoons pure prepared horseradish
1 teaspoon ground cumin
1 teaspoon ground coriander
dash cayenne pepper
dash Tabasco sauce
Place 2 cups of the broth in a large pot. Add onion, carrot, celery, leeks, and yams. Bring to a boil, reduce heat, and cook, uncovered, for 30 minutes. Add beans, broccoli, remaining vegetable broth, and seasonings. Mix well. Return to boil, reduce heat and cook an additional 20-30 minutes, stirring occasionally.
Serve over brown rice or other whole grains, whole wheat toast, potatoes or in a bowl by itself.
Hints: While this cooks it will thicken as the yams break apart and become part of the broth. (See note above on Yams.) This is a delicious, surprisingly sweet, vegetable stew, sure to become a favorite. This may be made ahead and reheated before serving. Another great leftover dish for lunch the next day.