Southwest Vegetable Soup

Drain and then rinse the soaked beans. Transfer to a medium-size stockpot, fill the pot one inch from the top with cold water and put it over medium heat. Once it starts to simmer, lower the heat and simmer on low until beans are tender but not mushy, about 1-1½ hours. Drain beans in colander and set aside.

In a small saucepan add the dried ancho chilies and the water, bring to a boil and turn off heat. Let the chilies steep for 30 minutes. Then blend with a stick blender until smooth. Set aside.

In a heavy bottom skillet on medium heat add olive oil. When hot add celery, onion, green pepper, garlic, salt and pepper. Saute until translucent, about 15 minutes. Add bay leaves, thyme, cumin and oregano and saute 5 more minutes to cook spices.

Add chipotle pepper and tomato paste and stir until combined. Add celery root, potatoes, carrots and turnips. Stir. Pour in vegetable vegetable stock. Stir. Add blended ancho chiles.

Simmer on medium until the vegetables are almost tender, about 1 hour.
Add drained cranberry beans and spinach and simmer about another 30 minutes.

Check for seasoning before serving.