Categories: Appetizers, Spreads, Dips, Snacks, Vegetarian 
      Yield: 8 servings 
  
    3/4 c  Water 
      1 ea Onion, finely chopped 
      1 c  Celery, diced 
      1 ea Green bell pepper, diced 
    1/2 c  Carrot, diced 
      2 ea Garlic cloves, minced 
  2 1/2 ts Curry powder 
    1/2 ts Ground cumin 
      1 tb Soy sauce 
      3 c  Cooked white beans 
  
  Place the water in a saucepan, add all the vegetables & the garlic. 
  Cook stirring occasionally, for 15 minutes. Stir in the curry powder, 
  cumin & soy sauce, mix well. Remove from the heat. Add the beans; mix 
  well. 
  Place the mixture in a food processor or blender & process briefly 
  until chopped but not pureed.  Chill.