Anasazi Bean Soup With Vegetables Recipe

Name: Anasazi Bean Soup With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces dry anasazi beans; 2 quarts of seasoned great homemade stock; 1 ounce olive oil; 1 large yellow onion, peeled and chopped; 1 tablespoon fresh grated ginger; 1/2 teaspoon sea salt; 1/4 teaspoon fresh milled pepper; 1 tablespoon maple syrup (just to counterbalance any bitterness); 1 Meyer lemon sliced; 2 sprigs of fresh thyme; 4 small rainbow carrots, peeled and sliced; 1 leek, sliced; 1 small bunch of lacinato kale; fresh herbs such as dill, parsely and cilantro

Servings: persons

12 ounces dry anasazi beans
2 quarts of seasoned great homemade stock
1 ounce olive oil
1 large yellow onion, peeled and chopped
1 tablespoon fresh grated ginger
1/2 teaspoon sea salt
1/4 teaspoon fresh milled pepper
1 tablespoon maple syrup (just to counterbalance any bitterness)
1 Meyer lemon sliced
2 sprigs of fresh thyme
4 small rainbow carrots, peeled and sliced
1 leek, sliced
1 small bunch of lacinato kale
fresh herbs such as dill, parsely and cilantro

1
Soak the beans overnight covered in water (2 inches water showing on top at least). Then discard the water. I use it to water my plants actually. Heat the stock. Add the beans and simmer for about an hour.
2
In a small pan you can saute the onions in olive oil until they begin to sweat. Season with salt and pepper. Add the fresh ginger, maple syrup, and sliced lemon. Set aside.
3
Slice the carrots and leek. Add those to the soup along with the onion mix. Simmer about 30 minutes.
4
Add the kale and simmer about 20 minutes. Remove the thyme sprigs and lemons if you like. If you want to thicken the broth, and depending upon how thin or thick you would like your soup, scoop out 1 to 4 cups of the cooked beans and vegetables with some broth to puree in a blender. I like mine on the thin side. Mix back into the soup. Serve hot with a garnish of fresh herbs and a slice of crusty artisan bread. Feel very virtuous because this is really pretty healthy.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces dry anasazi beans, 2 quarts of seasoned great homemade stock, 1 ounce olive oil, 1 large yellow onion, peeled and chopped, and more.

Yes, Anasazi Bean Soup With Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anasazi Bean Soup With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions