Anasazi Bean and Squash Soup
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 197.6
- Total Fat: 3.8 g
- Cholesterol: 26.7 mg
- Sodium: 399.9 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 7.9 g
- Protein: 13.8 g
IntroductionSavory, hearty winter soup utilizing Anasazi beans, Butternut squash, and a small amount of ham. High in protein. Grain-free. Savory, hearty winter soup utilizing Anasazi beans, Butternut squash, and a small amount of ham. High in protein. Grain-free.
1 dry cup Bob's Red Mill Anasazi beans, soaked in water overnight
1 medium onion, chopped
1/2 Tbsp. Kerrygold unsalted butter (substitute an oil for dairy-free soup)
1 tsp allspice, or to taste
1 tsp basil, or to taste
1/2 tsp. nutmeg, or to taste
1 Tbsp blackstrap molasses
8 cups homemade unsalted chicken stock, divided
1 cup chopped red cabbage
6 oz. chopped ham (I used 1 package Applegate Organics deli-style unured ham slices, chopped)
1 cup butternut squash cubes
Celtic Sea Salt, to taste
Bob's bag of beans states that Anasazi beans do not need to be pre-soaked. So you may skip the soaking step if you wish. I chose to soak the bans until just beginning to sprout, changing the water morning & evening for about 2 days or so.
Gently saute chopped onion until soft. Stir in spices and cook 30 seconds. Add beans and 4 cups of the stock. Reserve remaining stock. Bring beans to a boil, skim, then simmer until liquid has reduced to the level of the beans (we're talking hours here) and beans are tender.
When liquid has reduced to level of beans, add remaining 4 cups stock, molasses, ham, cabbage and butternut squash. Simmer until cabbage and squash are completely tender, about 30 minutes. Season to taste with salt, considering carefully the salt content of ham, broth and butter you use (I use homemade unsalted broth and unsalted butter). Add a little extra molasses if a sweeter taste is desired. To deepen or concentrate flavor, simmer until thicker.
Serving Size: makes approx. 6 (1-cup) servings