Fanesca - easter soup from ecuador

Main Dish
4 servings
10 min
35 min
Very Easy
A special soup, necessarily eat for the week before Easter.


Number of serving: 4
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


  • 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.


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