Soups are just so wonderful – quick, easy, comfort food. Today I introduce anasazi beans, if you don’t already know about them. Anasazi beans are similar to a pinto bean. They have a slightly sweet, mild flavor that suits well a spicy meal, chili, a pot of mixed beans, or even just refried beans. What I like about anasazi beans are that they cook pretty quickly so you can throw together a soup and be eating within 30 minutes. But anasazi beans don’t become really soggy if you let them simmer (such as in a crock-pot). Here’s one of my favorite recipes.
Just in case you haven’t experienced anasazi beans, this is what they look like. A few tips regarding anasazi beans. First make sure you cover them with plenty of water because they also expand to triple their size when re-hydrated. Next, anasazi just like any other bean has phytic acid on it so it’s important to soak them with something that can “eat” the phytic acid, such as yogurt, buttermilk, or lemon juice.If you don’t have anasazi beans, navy beans are a good substitute. And, if you forgot to soak the anasazi or navy beans you can always use canned, just be sure to purchase BPA-free cans. Dried anasazi beans are definitely the cheapest choice but it does take a bit more preparation.For this type of soup, I frequently use frozen whole tomatoes from the summer garden, chopping out the stem and throwing the big chunks in whole. They’ll break down during cooking. I also have a tendency to use left over meats for this soup – whatever you have is just fine. Yesterday I used leftover roast from fajitas. The best flavor will come from homemade beef stock but in a pinch you can use manufactured.In fact, yesterday I got busy and threw all the items together, ran out the door to pick up my son and get him to Tae Kwon Do. When we returned two hours later, the house smelled great and the soup was fabulous. As with most soups, there isn’t really a right or wrong. In fact, that’s how some of the best soups are made!
Anasazi Bean Soup Ingredients:
- 4 cups anasazi beans
- 10 cups water
- 4 TBS yogurt or buttermilk
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 5 cloves garlic, pressed
- 4 cups beef broth
- 4 cups kale, minced
- 1 ½ pounds tomatoes 1 15 oz can diced tomatoes
- 2 tsp dried oregano
- 2 tsp dried thyme
- bay leaf
- salt & pepper to taste
- cooked ground, cubed, or shredded turkey or beef
Anasazi Bean Soup Directions:
- Soak anasazi beans overnight in water and yogurt. Drain.
- Chop onions and garlic / allow to rest for 5-10 minutes.
- Using 5 tablespoons of broth, sauté onion, carrot, and celery in large soup pot over medium low heat for 5 minutes, stirring frequently.
- Add garlic and continue to sauté for another minute.
- Add remaining broth, kale, tomatoes, anasazi beans, meat, and spices.
- Simmer for approximate 1 ½ hours over medium heat.
- Remove bay leaf. Serve.