2 cups Anasazi or pinto beans, rinsed (see note)
1 large onion, diced
2 carrots, peeled and diced
1 large celery stalk, fine dice
1 teaspoon oregano
3 cloves garlic, minced
1 teaspoon salt
1 can (16 ounce) crushed tomatoes or 1 pound fresh tomatoes, chopped
2 cups corn
1 tablespoon soy sauce or to taste
3 large Anaheim chilies, seeded and diced
1 bunch cilantro, chopped
2 cups cabbage, finely shredded
Preparation
Rinse and drain the beans, cover with fresh water, and bring to a boil. Boil for 5 minutes. Drain. Cover again with 10 cups of fresh water.
Add the onion, carrots, and celery, and bring to a boil. Lower the heat, partially cover, and simmer for 1 hour.
Add the oregano, garlic, salt and tomatoes to the beans. Simmer until the beans are tender, then add the corn and cook until the corn is tender. Stir in the soy sauce to taste, the chilies and cilantro. Heat through. Serve the soup garnished with a small mound of shredded cabbage in each bowl.
Note: Anasazi Beans are brightly dappled beans grown by the cliff dwelling Anasazi Indians dating back to 130 AD. They are sweet, slightly mealy, and cook faster than most other beans.
