Vegetarian Anasazi Bean Soup
By: Judith C Evans
Published: Tuesday, August 10, 2010 - 7:52pm

Ingredients




1 pound dried Anasazi Beans
2 celery ribs, cut diagonally
1 medium onion, chopped
3 garlic cloves, minced
8 ounces can diced green chile peppers, with liquid
1 pickled jalapeno pepper, diced
1 tablespoon olive oil

Preparation

1 Sort through beans, rinse, and drain. 2 In a large bowl, soak beans overnight in cold water. 3 In the morning, drain and rinse beans, and parboil in large pot for 45 minutes. 4 Drain and rinse beans and place them in 5-quart slow-cooker. 5 Add celery, onion, garlic, peppers, and olive oil to slow cooker. 6 Add enough water to cover beans by 1/2 inch. 7 Set cooker to high setting, and cook beans until tender, about 4 or 5 hours. 8 Minutes before beans are finished cooking, add salt to taste. 9 You can use vegetable stock instead of water.