Hearty Stew



INGREDIENTS:

1/2 c  Garbanzo beans; dry

1/2 c  Kidney beans; dry

2 qt Water

1 lg Yellow onion; sliced

2 Garlic cloves; crushed

2 tb soy sauce, low sodium

2 ts curry powder

2 Parsnips; scrubbed & sliced

2 Carrot; scrubbed & sliced

1 Zucchini; cut in chunks

1/2 c  Whole-wheat macaroni

1/4 c  Bulgur; uncooked

1 tb Lemon juice

2 c  Fresh spinach

DIRECTIONS:

1. Preparation Time: 4:30 Soak both types of beans overnight
in a pan filled with water, just covering the beans.
  
2. 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.
  
3. 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.
  
4. 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.



Hearty Stew