Anasazi Bean Soup with Corn & Chiles
List of Ingredients
2 cups Anasazi beans, cleaned and soaked overnight
1 large onion, diced
2 carrots, peeled and diced
1 large celery stalk, finely diced
1 tsp. dried oregano
3 galic cloves, minced
1 tsp. salt
1 lb. fresh tomatoes, peeled, seeded & chopped
2 cups fresh corn kernels (about 4-5 ears worth)
1-1/2 Tbsp. soy sauce
1 4 oz. can green chiles, drained & chopped
1 small bunch cilantro
2 cups finely shredded cabbage
Recipe
Drain beans, cover with fresh water and bring to a boil for 5 minutes. Drain beans again, then cover with 10 cups fresh water. Add onion, carrot and celery; bring to a boil. Reduce heat, partially cover and simmer for 1 hour.
Pound or mash the garlic with the salt and oregano. Add to beans, along with the tomatoes. Simmer until beans are tender. Add corn, cook until corn is tender. Add soy sauce, chiles and cilantro.
Serve the soup by placing a small mound of shredded cabbage in a bowl and ladling the soup over the cabbage. Serves 6.
NOTE: Anansazi beans are similar in flavor to pinto beans, which could be used in their place. Anasazi beans tend to cook a little quicker than other beans.
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