Prep: 20 minutes Cook: 50-60 minutes
- 4 cups vegetable broth
- 1 onion, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 2 leeks (white part only), sliced
- 2 yams, peeled and cubed
- 2-15. ounce cans garbanzo beans, drained and rinsed
- 2 1/2 cups broccoli florets
- 1 tbsp lemon juice
- 1 tbsp soy sauce (optional)
- 1 1/2 tsp pure prepared horseradish
- 1 tsp cumin
- 1 tsp coriander
- dash cayenne
- 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.
Hint: While this cooks it will thicken as the yams break apart and become part of the broth. 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.