Anasazi Bean, Potato, Leek and Green Chile Soup

1 1/2 c. dry Anasazi beans, soaked overnight (farmers market or Liberty Heights Fresh carries beans from Idaho)

1 1/2 lb. potato, cubed (Farmers market)

2 lrg. leeks (about 5c.), sliced thin and rinsed well (Farmers market)

5 oz. Firebird roasted green chilies, chopped (Farmers market) if you have hard time finding these you can sub 2 fresh poblanos, remove stems and seeds and chop fine

2 garlic cloves, chopped (Farmers market)

8 c. homemade veggie broth

2 c. water

2 T. local butter (Liberty Heights Fresh)

Real salt (Harmon’s, Whole Foods)

cilantro (Farmers Market)


For the beans-


1. After you have soaked your beans overnight, drain and rinse them well. Place them in a heavy bottom pot and fill with water about an inch above the beans. Bring the pot of beans to a boil, boil for 5 minutes without the lid and skim off any gray foam that forms around the edge of the pot. After those five minutes place the lid on the pot, turn the heat down to low and simmer until tender about 45min-1 hour. Note: fresh dry beans (from the previous season) cook up faster, be sure not to over cook. Test by pressing a bean between your fingers to see if they are tender.

2. When the beans are done, drain and set aside.


For the veggie broth:


1. I use whatever vegetables I have left over at the end of the week. All of my vegetables came from the farmers market, I had purple and green cabbage, garlic, purple onion, carrots, purple bell peppers, Bok choy and broccoli stems. Place all of the veggies in a large pot and cover with water (I use about a gallon of water) bring to a boil and then turn heat down to a simmer. I simmer mine for at least 2-3 hours.

2. Let the stock cool just a bit and the drain through a colander over a large bowl. Set aside if using right away, if not store in glass jars and place the fridge until ready to use, or divide into freezer bags and store in the freezer. (I usually get about 9c.)


Putting it all together:


1. Place your favorite soup pot on the stove over medium heat, start to melt the butter, when the butter has melted add the leeks and saute until soft and flavorful about 10-15 minutes, stir a few times and add garlic about 10 minutes in. Season with real salt (about 1t.)

2. Next add potatoes, green chilies and 8c. of vegetable broth, simmer for twenty minutes or until potatoes are fork tender. After those twenty minutes add the beans and 2c. of water and bring to a boil, then turn the heat down and simmer again for 10 minutes. Season with more salt if needed (up to 1t.)

3. Ladle into soup mugs and garnish with cilantro. EAT!


Eating locally helps support the economy, provides food security, taste better and is more nutrient dense. Eating and choosing local connects you to your community.


This soup is spicy, hearty and full of local goodness, my hope is that this recipe will start you down a path of eating a little closer to home. This will be our lunch next week and at the very least we will be eating one meal that is 100% local! The purpose of the Eat Local Challenge Week is to start or further the conversation about where your food comes from. Even though I am very involved in my local food community this challenge is a challenge for me. I am not able to pledge that I will only eat food with in a 250 mile radius of where we live, but this week I hope to learn more about choosing items that support the community I am so proud to be a part of. Don’t get overwhelmed and pledge a realistic goal that is best for you and your family. Good Luck and ENJOY!