Print Recipe

Anasazi Bean Soup



  • 1 pound Anasazi beans
  • 1 onion, chopped
  • 4 carrots, peeled and chopped
  • 2 stalks, celery, chopped
  • 2 teaspoons vegetable oil
  • 11 cups chicken stock
  • 8 strips cooked bacon, crumbled
  • 2 bay leaves
  • 4 teaspoons oregano
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 2 teaspoons garlic paste
  • 2 teaspoons chili powder
  • 1 teaspoon coarsely ground black pepper
  • Salt
  • Additional water if needed
  • Garnish: parsley, cotija cheese


  1. Wash and pick over the beans.
  2. Heat vegetable oil in a stock pot and add the onion, celery and carrots. Cook over medium heat until onion is cooked through.
  3. Add the Anasazi beans and remaining ingredients with the exception of salt, water and garnish. Cook over low heat for about 1 1/2 hours or until the beans are tender. Taste your soup and add water or salt if necessary.
  4. Ladle into soup bowls, garnish and serve.

Yield: 8 servings

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