I recently joined a neighborhood co-op to get fresh fruits and veggies and this is the first week to get a basket. We were thrilled with all of the food we got. Coincidentally, my husband has also mentioned several times that he wanted me to make something with tomatillos. In our co-op basket we had a dozen or so tomatillos so this seemed like the perfect time to make something with them. This is a quick and easy soup recipe that you can just throw in the crock pot and have a meal ready when you get home. It’s hearty and filling – perfect for a cold winter night! We had the vegetarian version for Meatless Monday, but you could add some chicken if you wanted some meat.

Tomatillo and Black Bean Soup

Ingredients:

1 onion

8 tomatillos, chopped

1 T minced garlic

1 T dried cilantro

2 tsp oregano

2 tsp ground cumin

1 T chili powder

Salt (to taste)

2 cans black beans, rinsed well

2 cans diced fire roasted tomatoes with juice

1 bag frozen organic corn

4 cups vegetable broth

1 cup water

½ cup uncooked Texmati rice

Fresh squeezed lime juice

1 cup chopped cilantro

Add all ingredients to crock pot except lime juice and cilantro. Cook on low for 8 hours. In last 10-15 minutes, add lime juice and cilantro. Garnish with additional cilantro, jalapeno, and avocado.



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