INGREDIENTS:
* 1 can garbanzo beans, about 15 ounces, drained
* 6 cups water or vegetable broth
* 1 onion, coarsely chopped
* 2 medium sweet potatoes, peeled and cut in chunks
* 1 carrot, sliced
* 1 celery stalk, sliced
* 1 cup frozen chopped spinach
* 1 tablespoon lemon juice
* 1 tablespoon soy sauce
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1 or 2 teaspoons repared horseradish
* 1/8 teaspoon hot pepper sauce

PREPARATION:
In crockpot, combine garbanzo beans with water or broth and all remaining ingredients. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until vegetables are tender.
Serves 6 to 8.