Soak the anasazi beans overnight in water, ensuring the water level is about 2 inches above the beans.

Drain and discard the soaking water.

Heat the seasoned stock in a large pot.

Add the soaked beans to the stock and simmer for approximately 1 hour.

In a separate small pan, heat the olive oil over medium heat.

Add the chopped yellow onion to the pan and sauté until translucent and softened, about 5 minutes.

Season the onions with sea salt and fresh milled pepper.

Add the fresh grated ginger and maple syrup to the sautéed onions.

Add the sliced Meyer lemon to the onion mixture.

Set the sautéed onion mixture aside.

Slice the rainbow carrots and leek.

Add the sliced carrots and leek to the simmering soup.

Add the sautéed onion mixture to the soup.

Continue to simmer the soup for approximately 30 minutes, or until the carrots are tender.

Chop the lacinato kale.

Add the chopped kale to the soup and simmer for another 20 minutes.

Remove the thyme sprigs and lemon slices from the soup, if desired.

To thicken the broth, scoop out 1 to 4 cups of the cooked beans and vegetables with some broth.

Puree the scooped mixture in a blender until smooth.

Mix the pureed mixture back into the soup.

Serve the soup hot.

Garnish with fresh herbs such as dill, parsley, and cilantro.

Serve with a slice of crusty artisan bread.