Anasazi Bean Soup with Corn and Chili

By Hklbrries

Anasazi beans, the pretty purple and white ones, are similar in flavor to pintos, which could be used in their place. They tend to cook a little more quickly than other beans.

Ingredients

• 2 cups Anasazi beans, cleaned and soaked overnight
• 1 large onion, cut into small pieces
• 2 carrots, peeled and diced
• 1 large celery stalk, finely diced
• 1 tsp dried oregano
• 3 garlic cloves, minced
• 1 tsp salt
• 1 (16-ounce) can crushed tomatoes, or 1 pound fresh tomatoes, peeled, seeded and chopped
• 2 cups fresh or frozen corn kernels
• 1 to 2 tbsp soy sauce
• 3 large green chilies, Anaheims or poblanos, roasted, seeded, and diced, or 1 (4-ounce) can, drained and chopped
• 1 bunch chopped cilantro (optional)
• 2 cups finely shredded cabbage

Preparation

Step 1

Drain the beans, cover with fresh water, and bring to a boil; boil for 5 minutes. Drain. Cover again with 10 cups of fresh water, add the onion, carrots, and celery, and bring to a boil. Lower the heat, partially cover, and simmer for 1 hour. Pound or mash the oregano with the garlic and salt and add to the beans along with the tomatoes. Simmer until the beans are tender, then add the corn and cook until the corn is tender. Stir in the soy sauce to taste, then add the chilies and cilantro. Serve the soup garnished with a small mound of shredded cabbage in each bowl.

Nutrition Information
Per (1 1/4 cup) serving
228 calories
1.1 g fat
0 mg cholesterol
535.4 mg sodium