Tag Archives: bean soup with bacon

Anasazi Bean and Bacon Soup

 

 

 

 

 

 

 

 

 

 

 

 

Those who know me know that I am a hot lunch person.  If I had a choice between a cold sandwich or a hot bowl of soup, I almost always choose the soup.  The only soup that I would turn down is borscht or the nasty stuff that comes out of a can.  Yick…

 

 

 

 

 

 

 

 

 

 

 

 

As I perused the organic section of my favorite supermarket today, I came across these gorgeous Anasazi Beans.  They reminded me of a cross between a great northern bean and a tobiano colored pinto bean.  According to the package, Anasazi Beans were cultivated by the early Anasazi Indians in the cliff dwellings of Colorado.  How cool is that?  What’s even more surprising about the Anasazi Beans is that there is no presoaking required and that they cook faster than regular beans.  We’ll see about that…

 

 

 

 

 

 

 

 

 

 

 

 

Soup is done!  It took about a half hour longer  and about 2 cups more liquid than the package said.  Not to mention they did not retain that gorgeous tobiano color as you see on the uncooked beans. No biggie.  The Anasazi Bean and Bacon Soup tastes awesome and is without a doubt definitely worth the wait.  Enjoy! – Tessa

Ingredients:

  • 1/2 pound Anasazi Beans (picked and washed)
  • 1/2 onion chopped
  • 2 carrots peeled and chopped
  • 1 stick of celery chopped
  • 1 tsp canola oil
  • 5 1/2 cups organic free range chicken stock
  • 4 strips cooked bacon, crumbled
  • 1 bay leaf
  • 2 tsp. oregano
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1 tsp. garlic paste
  • 1 tsp. dark chili powder
  • 1/2 tsp coarse ground black pepper
  • salt and additional water if needed
  • garnish with parsley, shredded carrot and cojita cheese

Begin by washing and picking over your beans.  Grab your favorite large pot.  Heat canola oil in the pot and add the onion, celery and carrots.  Cook on medium heat until onion is cooked through.  Add the Anasazi beans and remaining ingredients with the exception of salt, water and garnish.  Cook on low for about 1 1/2 hours or until the beans are tender. Taste your soup and add water or salt if necessary.  Ladle up, garnish and serve.  Makes about 4 servings.