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
Instructions:
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.
