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Anasazi Bean Soup

Anasazi Bean Soup with Vegetables Recipe

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Anasazi beans, also known as "the ancient beans," are a lovely heritage legume distinguished by their naturally sweet, nutty taste and maroon-and-white speckled appearance. These beans, which have been grown for generations in the American Southwest, are prized not only for their flavour but also for their rapid cooking time and superior digestibility. They highlight their earthy richness, velvety texture, and subtle sweetness when cooked into a hearty vegetable soup.
This cup of comforting Anasazi Bean Soup with Vegetables is healthy, substantial, and incredibly nutritious. Packed with colourful veggies, fragrant herbs, and slow-simmered beans, this soup offers healthy goodness and rustic charm. This dish is ideal for meal preparation, cold nights, or just when you want a tasty, healthy, and hassle-free supper. This soup is a great option whether you are plant-based, a bean lover, or just looking for a filling one-pot dinner.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 62
Ingredients Method Nutrition

Ingredients
  

  • 1 ½ cups dried Anasazi beans soaked overnight (or use quick-soak method)
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks sliced
  • 1 medium potato diced (Yukon Gold or red potato preferred)
  • 1 cup tomatoes chopped (fresh or canned)
  • 1 small zucchini chopped
  • 1 cup spinach or kale chopped
  • 6 cups vegetable broth or water
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 tsp cumin powder
  • ½ tsp smoked paprika optional but adds depth
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • Salt and black pepper to taste
  • For Garnish Optional
  • Fresh parsley or cilantro
  • Lemon wedge
  • A drizzle of olive oil

Method
 

  1. Prepare the Beans
  2. Soak the dry beans in plenty of water for the entire night if using them. This increases digestibility and shortens the cooking time.
  3. After draining, thoroughly rinse the soaked beans.
  4. You can use the quick-boil approach if you did not soak them: After five minutes of boiling, turn off the heat, cover, and let the beans rest for an hour. Then drain.
  5. Sauté the Aromatics
  6. In a big soup pot, heat the olive oil over medium heat.
  7. Add the chopped onions and cook for 4 to 5 minutes, or until they are transparent and tender.
  8. Add the garlic and heat for a further minute, or until fragrant.
  9. Add Vegetables
  10. Add the potatoes, celery, and carrots. To develop flavour, sauté for three to four minutes.
  11. Add the thyme, smoked paprika, and cumin, then toss to coat the veggies.
  12. Add Beans and Broth
  13. Add the vegetable broth, tomatoes, and soaked beans.
    Anasazi Bean Soup
  14. Add the bay leaf.
  15. Bring everything to a boil after stirring it all together.
  16. Simmer Until Beans Are Soft
  17. Simmer the beans for 60 to 75 minutes, or until they are soft, over low heat, covered.
  18. To avoid sticking, stir from time to time.
  19. If the soup gets thicker than you want, add additional water.
  20. Add Zucchini and Leafy Greens
  21. In the final ten minutes of cooking, add the spinach/kale and zucchini.
  22. These keep their fresh flavour while cooking rapidly.
  23. Adjust Seasoning
  24. If necessary, add salt and pepper after tasting.
  25. Take out the bay leaf.
  26. Serve Warm
  27. Pour the soup into bowls.
  28. For a vibrant finish, garnish with fresh herbs, a squeeze of lemon, or a drizzle of olive oil.

Nutrition

Calories: 62kcalCarbohydrates: 5gProtein: 0.4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 943mgPotassium: 78mgFiber: 0.4gSugar: 3gVitamin A: 801IUVitamin C: 4mgCalcium: 9mgIron: 0.4mg

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