Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          dried garbanzo beans (chickpeas) -- presoaked
     3/4  cup           shredded red cabbage
   1      teaspoon      crumbled oregano leaf
   8      cups          water
   1      cup           grated zucchini
   2      cups          chopped yellow onion
   1      cup           grated yellow squash or zucchini
     3/4  cup           chopped celery
   3      cloves        garlic -- pressed or minced
  16      ounces        can stewed  tomatoes (drain and chop
   2      teaspoons     sea salt
   1      cup           thinly sliced carrots (1/8" thick) -- cut on diagonal
   3      teaspoons     tamari -- or to taste
   2      teaspoons     crumbled basil leaf

Preparation:

Check beans carefully, discarding rocks if any, and wash thoroughly. Soak beans in 4 cups water for 12 hours. In a 6--8 quart pot, bring to a boil: 8 cups water, presoaked beans, onion, celery, and garlic. Reduce heat to medium-low and simmer, tightly covered, about 25 minutes. Add sea salt and continue simmering, covered, until beans are tender, about 25-30 minutes. Add carrots, basil, and oregano. Simmer ten minutes. Add red cabbage, zucchini, yellow squash, tomatoes and additional water, as needed, and simmer until added veggies are tender, about 5-10 minutes. Add tamari. Adjust seasonings to taste. Serve.