Kalyn's Kitchen

Crockpot Anasazi Bean and Cabbage Soup

This delicious Crockpot Anasazi Bean and Cabbage Soup is a tasty soup using Anasazi beans, but use pinto beans if you have those. And there are instructions for making this on the stove if you prefer.

PIN Crockpot Anasazi Bean and Cabbage Soup.

Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.com

A few years ago I was visiting the Ferry Building Farmer’s Market in San Francisco and was excited to find that Rancho Gordo Beans sold heirloom Anasazi Beans, and I’ve been buying them ever since. I love the slightly sweet flavor of Anasazi Beans, and when I taught Utah history in fourth grade I used to cook them for the students when we had our Anasazi Feast at school.

This Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup is one of my favorite ways to cook these delicious dried beans.  Unfortunately they lose much of the delightful speckled look when they’re cooked, but they still taste great. In Utah I can find Anasazi beans at Whole Foods, or you can order them from Rancho Gordo Beans.  You can also make this with pinto beans if you can’t locate the Anasazi beans.

I like to make this soup in a crock pot, but if you’re not a crock pot fan, I’ve also got instructions for cooking them on top of the stove as well. 

Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.com

How to Make Crockpot Anasazi Bean and Cabbage Soup:

(Scroll down for complete recipe with nutritional information.)

  1. Here are the Anasazi Beans from Ranch Gordo that inspired the recipe.
  2. I soaked the beans overnight in cold water in the crockpot. I recommend soaking for this soup, so plan ahead. 
  3. In the morning, drain beans, discard the soaking water, and return beans to the crockpot with 8 cups of water.
  4. Chop one cup each of finely chopped onion, carrot, and celery, and add to the crockpot.
  5. Chop 2 cups ham into small cubes and add to the crockpot. I always buy a ham with a rind on it, and I add the rind to the soup for even more flavor.
  6. Add 2 cups of very finely chopped green cabbage to crockpot.
  7. Add dried parsley, garlic powder, onion powder, and bay leaves to crockpot and start to cook on high. (Depending on the model of slow cooker you have and how hot it gets, you may want to reduce heat to low after 4-5 hours.)
  8. After the soup has cooked for about 8 hours, I remove ham rinds and then taste to see if you want to add some ham base. I love the flavor of Goya Ham Flavor Concentrate (affiliate link), and often add a couple of packets to soups when I’m using ham.  (This is optional, so you can definitely leave it out and still have a good soup.)
  9. Soup is done when the beans are starting to break apart and the cabbage has almost completely dissolved into the soup. 
  10. Cooking time will depend on how hot your slow cooker gets, but the soup in this photo was cooker almost 10 hours on high.  Serve hot, with a sprinkle of balsamic vinegar if desired.

Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.com

More Soup Recipes with Dried Beans:

Chicken, Black Bean and Cilantro Soup from Kalyn’s Kitchen
Bailout Bean Soup from The Perfect Pantry
Italian Sausage and Bean Soup with Chard from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.com

CrockPot Anasazi Bean and Cabbage Soup

Yield 8 servings
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes

This delicious Crockpot Anasazi Bean and Cabbage Soup is perfect for a cold fall day!


  • 1 pound dried Anasazi Beans, soaked overnight in crockpot
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onion
  • 2 cups very finely chopped cabbage
  • 2 cups ham, cut into small dice
  • ham rind if available (remove for the last few hours of cooking time)
  • 8 cups water (you can also use partly ham stock if you have it)
  • 2 T dried parsley
  • 1-2 T garlic powder
  • 2-3 tsp. onion powder
  • 2-3 bay leaves
  • fresh ground black pepper to taste
  • ham flavored concentrate or ham bouillon (optional but good)
  • balsamic vinegar for serving, optional


  1. Soak beans overnight in cold water in the crockpot.
  2. The next morning, drain beans, discard soaking water, and put beans back in the crockpot with 8 cups water (or a combination of water and ham stock if you have it.)
  3. Cut up celery, carrots, onions, cabbage, and ham.
  4. Put all ingredients in crock pot (including ham rind if you’re lucky enough to have some) with dried parsley, garlic powder, onion powder, and bay leaves, and start to cook on high. (It may look like there isn’t enough liquid, but in the crock pot foods give up liquid and you end up with more than you started with.)
  5. I cooked this soup on high for 10 hours or longer, until about half of the beans have disintegrated into the soup and the cabbage is mostly dissolved. My large crock pot is the original “slow-cooker” type, which may cook a bit less hot than some. If you have a newer model, you might want to cook on high 4-5 hours, then reduce to low.
  6. After about 8 hours, remove ham rind if using, then taste for seasoning and add ham bouillon or ham flavor concentrate if desired. (Use of this is optional, and will depend on how much flavor is in your ham. If you have really good ham you might not need it.)
  7. Cook until beans are starting to break apart and the cabbage has mostly dissolved into the soup.
  8. Serve hot, with a drizzle of balsamic vinegar if desired.  This soup freezes well.

Stovetop Instructions:

  1. You could cook this on the stove if you don’t have a crock pot or want it done sooner. For stovetop cooking, add all ingredients to heavy soup pot and simmer about 3 hours, or until beans are very well done and cabbage has disintegrated into the soup.
  2. I would increase the amount of water I started out with  by several cups if I cooked it on the stove, since some of the liquid will evaporate. Check for seasoning after a few hours, and add more ham ham flavor base as desired.


I like Goya Ham Flavor Concentrate (affiliate link) for soups with ham, but there are other good brands.

I’d recommend at least a 5 Quart Slow Cooker (affiliate link) for this recipe.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 195Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 1006mgCarbohydrates: 24gFiber: 5gSugar: 9gProtein: 19g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans are considered a “good carb” on the South Beach Diet, but you’d have to leave out the carrots for this Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup to be approved for phase one.  Also remember that serving sizes are limited to 1/3 to 1/2 cup of beans for phase one, so have a small serving of soup with a green salad on the side. Soup with Beans is too high in carbs for a traditional low-carb diet.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

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    36 Comments on “Crockpot Anasazi Bean and Cabbage Soup”

  1. I always add i tsp cumin pet 2 C of beans. These are my favorite beans.

  2. We use Colorado beans from Dove Creek near the ruins.

  3. I'm guessing the beans will absorb more water if they're older so maybe the ones you got had been on the store shelf for a while. Anyway, glad it turned out!

  4. I tossed everything in for this yesterday and left the house for a little while. When we got back it was more of a baked bean consistency so I ended up adding quite a bit more water to get it back to soup but the flavor is fantastic. I'll make it again for sure!

  5. So glad you enjoyed the soup!

  6. Picked up some anasazi beans at a produce stand in Palisades Colorado this weekend and made your soup today – it is fabulous! Love the soft texture of the beans and the cabbage makes the taste perfect.

  7. Bob, I think both lentils or black-eyed peas would work with these ingredients to make a slightly different type of soup. I also have recipes for both those ingredients if you enter "lentil soup" or "black-eyed pea soup" into the search bar.

  8. Looks good. I was thinking it might be good with black-eye peas also. Do you think it might work with lentils?
    As someone who has recently been diagnosed with Type II diabetes, I have been trying to come up with more low-carb recipes. Too many low-carb dishes amount to nothing more than fancy salads, and something a little more hearty like a bean soup is a nice change.

  9. Thanks Pam! So glad you like it. The students used to gobble these Anasazi beans up when I made them in school.

  10. This soup looks so delicious…..definitely will have to try it!
    Kalyn, I really like your new blog look and using it is so easy, too.

  11. Tobie, that's really hard for me to answer, because it's such a matter of taste. I personally probably wouldn't like it nearly as well without the ham, but if you don't eat pork, you might like it perfectly fine without it. I can only say experiment and see what you think. Maybe add something hot sauce or vinegar to spice it up a bit!

    TW, I know what you mean about cabbage. It seems to last forever!

  12. I've never tried Anasazi beans. I'll have to check out Whole Foods and see if I can find them here. They sure look beautiful. (Separately, I've been struggling with cabbage – I made a pasta dish last night that called for one head of cabbage. Even when it cooked down, I've got enough pasta and cabbage to last a week! The next cabbage goes into a soup!)

  13. Hi Kalyn,
    This recipe looks good and I am always looking for new ways to add beans and whole grains. I don't use pork products in my cooking. Do you think this would work as a vegetarian soup using a rich vegetable broth?

  14. Lydia, Mimi and Jeanette, I can usually find Anasazi beans here at Whole Foods, although I like the Rancho Gordo ones a bit better. Glad you guys like the soup; the cabbage really is a nice addition.