Instructions: Rinse dry garbanzo and red kidney beans. In a 4-quart Dutch oven or kettle combine dry beans and 3 cups water. Bring to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour. (Or soak beans in water overnight in a covered pan.)

Drain beans. In the same Dutch oven combine beans, 8 cups water, onion, curry powder, bouillon granules, salt and garlic. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

Meanwhile, in a small saucepan cook parsnips, covered, in a small amount of water about 10 minutes or until very tender. Cool. Transfer undrained parsnips to a blender container or food processor bowl. Cover; blend or process until smooth.

Stir pureed parsnips, carrots, zucchini, macaroni and cracked wheat into bean mixture. Simmer 20 to 15 minutes more or until vegetables and cracked wheat are tender. Stir in lemon juice. Add snipped spinach.

Top each serving with additional spinach leaves and a lemon slice.

Makes 6 savings.

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