Anasazi bean soup

Yield: 4 servings

Measure Ingredient
1 cup Anasazi beans, dry; picked over and rinsed
\N \N Vegetable stock or water
1 medium Onion; chopped
2 larges Garlic cloves; pressed or minced
¼ teaspoon Coriander
½ teaspoon Cumin
1 \N Jalapeno or other pepper; finelychopped
\N \N Salt to taste
\N \N Green onions; minced, and/or cilantro leaves for garnish

Cover the beans in water and soak overnight, allowing extra water for expansion. Drain, reserving soaking water. Measure soaking water and add stock or water to equal 6 cups. Pour into pot.

Add remaining ingredients except salt and bring to a boil. Cover, reduce heat andcook at a low simmer for 1½ to 2 hours, or until beans are tender. season with salt to taste and serve hot, garnished with green onion and/or cilantro. Makes 4 servings.

Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb; 0 chol; 422 mg sod; 6 g fiber; vegan.

Vegetarian Times, Nov 93/MM by DEEANNE

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