Fanesca - easter soup from ecuador

Name: Fanesca - easter soup from ecuador
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 1/4 cup -chickpeas; 1/4 cup -great northern beans; 1/4 cup -black-eyed peas; 1/4 cup -yellow split peas; 1/4 cup -brown lentils; 1/4 cup -adzuki beans; 1/4 cup -black beans; 1/4 cup -wheat berries; 1/4 cup -quinoa; 1/4 cup -barley; 1/4p cup -sweet corn; 1/4 cup -green peas

Main Dish

Very Easy

45 min

A special soup, necessarily eat for the week before Easter.

Preparation

Preparation10 min

Cook time35 min

Cook all of the soaked grains and beans on a low simmer in veggie stock for an hour or so, adding frozen corn, green peas, and chopped scallions towards the end.
Every bean/grain has a different cooking time, but with fanesca it doesn't matter if some things get too soft, since it all adds to the creamy nature of the soup. Just stir once in a while to make sure nothing sticks to the bottom of the pot.
While the beans are cooking, saute some red onion and minced garlic cloves, adding them to the bean/grain pot close to the end of cooking.
In the blender, mix a medium-size roasted butternut, a baked potato, a cup of coconut milk, and a cup of vegetable broth. Blend until smooth.
This is where add the spices too - just a tablespoon of ground cumin, and salt and pepper to taste.
Back to the beans and grains. Continue simmering until most of the liquid has evaporated. Fanesca is somewhere between soup and stew, but it should be nice and thick.
Add the blended squash mixture to the beans and grains, bring it back to a low boil, and remove from heat. Like any soup, this only gets better after it sits for a while.