Fanesca - easter soup from ecuador

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

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Preparation

• 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.