Recipe - Hearty Stew

One half cup Garbanzo beans; dry
One half cup Kidney beans; dry
2 qt Water
1 lg Yellow onion; cut or sliced up
2 Garlic cloves; crushed
2 tablespoon Soy sauce, low sodium
2 teaspoon Curry powder
2 Parsnips; scrubbed & cut or sliced up
2 Carrot; scrubbed & cut or sliced up
1 Zucchini; cut in chunks
One half cup Wholewheat macaroni
[uncooked?]
One fourth cup Bulgur; uncooked
1 tablespoon Lemon juice
2 cup Fresh spinach

Preparation Time: 4:30 Soak both types of beans overnight in a pan filled
with water, just covering the beans.

Canned beans do not work in this dish. The cooking liquid from the dry
beans makes a rich, flavorful stock which makes for the base of the stew.

Place the beans in a large pot with the water. Soak overnight, or bring to
a boil, cook for 2 minutes, turn off heat, and let rest for 1 hour. Then
add the onion, garlic, soy sauce, and curry powder. Bring to a boil, reduce
heat, and cook for 2 hours. Meanwhile, prepare the rest of the vegetables
and set aside.

Place the parsnips in a small amount of water in a small saucepan. Cook
until soft, about 15 minutes. Cool. Place in a blender or food processor
and process until smooth. When beans are almost tender, add the pureed
parsnips and the carrots and zucchini. Cook for 30 minutes, then add the
pasta and bulgur. Cook an additional 15 minutes. Stir in the lemon juice
and spinach and cook about 5 minutes. Serve at once. From the recipe files
of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan to AOL. D/L April 16,
1995. Formatted using MMCONV 1.8. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip