Tomatillo and Black Bean Soup

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


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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