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Hearty Colombian Fanesca Easter Soup Recipe with Beans and Grains Made Easy

Colombian Fanesca Easter soup - featured image
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A traditional Colombian Easter soup featuring a rich blend of 12 different beans and grains, vegetables, and salted fish, offering a hearty, creamy, and comforting meal perfect for special occasions and family gatherings.

Ingredients

Scale
  • ½ cup dry red beans (100g), soaked overnight
  • ½ cup dry black beans (100g), soaked overnight
  • ½ cup dry lentils (100g)
  • ⅓ cup barley (65g), toasted
  • ⅓ cup hominy corn kernels (65g)
  • 1 small butternut squash, peeled and cubed
  • ½ cup green peas (75g), fresh or frozen
  • 1 large leek, cleaned and sliced
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 medium potatoes, peeled and diced
  • A handful fresh cilantro, chopped
  • 8 oz salted cod (bacalao) or smoked salted fish, soaked and shredded
  • 6 cups vegetable broth or homemade stock (1.4 liters)
  • 1 cup milk or evaporated milk (240 ml)
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • 2 tbsp olive oil for sautéing
  • Optional garnishes: sliced hard-boiled eggs, fresh avocado slices, crusty bread for serving

Instructions

  1. Soak the red and black beans overnight in plenty of water. The next day, rinse and drain them.
  2. Toast the barley in a dry skillet over medium heat for 5 minutes or until golden and fragrant.
  3. In a large pot, add the soaked beans, lentils, toasted barley, hominy corn, and 6 cups of vegetable broth. Bring to a boil, reduce heat, and simmer gently for about 1 hour or until the beans are tender but not falling apart. Stir occasionally to prevent sticking.
  4. While beans are cooking, heat 2 tablespoons of olive oil in a separate pan over medium heat. Add chopped onion, leeks, and garlic. Cook for 5-7 minutes, stirring until soft and fragrant but not browned.
  5. Add cubed butternut squash, diced potatoes, and green peas to the beans pot. Continue to simmer for another 20-30 minutes until all vegetables are tender.
  6. Soak salted cod or smoked fish in water for at least 30 minutes to reduce saltiness. Drain and shred into bite-sized pieces.
  7. Remove about 2 cups (480 ml) of the cooked soup (beans and veggies) and transfer to a blender. Puree until smooth and return to the pot to create a creamy texture without cream.
  8. Stir in the shredded fish, ground cumin, salt, and pepper. Simmer gently for 10-15 minutes to meld flavors.
  9. Add milk or evaporated milk and stir gently. Warm through but do not boil to prevent curdling.
  10. Ladle soup into bowls and garnish with sliced hard-boiled eggs, avocado, and fresh cilantro. Serve with crusty bread.

Notes

Soak beans overnight to reduce cooking time and improve digestibility. Toast barley and corn kernels before cooking to enhance nuttiness. Blend only part of the soup to maintain texture contrast. Soak salted fish well to reduce saltiness. Simmer gently to avoid breaking down beans too much. Add salt gradually, especially after adding salted fish. Soup tastes better the next day as flavors meld. Adjust thickness with broth or water as needed.

Nutrition

Keywords: Fanesca, Colombian soup, Easter soup, beans and grains soup, traditional Colombian recipe, salted cod soup, hearty soup, gluten-free option, vegetarian option

Find it online: https://blairrecipes.com/hearty-colombian-fanesca-easter-soup-recipe-with-beans-and-grains-made-easy/