Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          dried red beans -- washed, picked over
   2      quarts        water
     1/3  cup           olive oil
   1 1/2  medium        white onions -- diced
   2      teaspoons     salt
     1/2  teaspoon      freshly-ground black pepper
   4      cloves        garlic -- crushed
   2                    ancho chiles -- wipe clean, stem, seed, lightly toast
   2      medium        parsnips -- peeled, cut into 1/2" chunks
   2      medium        carrots -- peeled, cut into 1/2" chunks
   2                    celery ribs -- peeled, cut into 1/2" chunks
   1      medium        zucchini -- trimmed, cut into 1/2" chunks
   1      medium        yellow squash -- trimmed, cut into 1/2" chunks
   2      cups          salsa

Preparation:

1. Place the beans and water in a saucepan and bring to a boil. Cover, reduce to a simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes. Remove from the heat.

2. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes. Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released.

3. Pour the red beans with their liquid into the stockpot, along with the toasted Anchos, parsnips and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the remaining vegetables and 1 teaspoon salt. Simmer until all the vegetables are soft, about 15 minutes longer. Remove and discard any chile skin that floats to the top. Ladle into large bowls and serve hot with a spoonful of salsa.