White Bean + Tomatillo Soup
- 1 lb. dry northern beans or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
- 1 onion, diced
- 2 – 3 garlic cloves, diced
- 1 1/2 lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 pieces
- 1 jalapeno, seeds removed and diced
- 4 cups (32 oz) vegetable broth or 4 cups water with 3 repunzel vegetable cubes
- 2 cups water
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- mineral salt to taste
- pinch or two red pepper flakes (I like it for a little color)
- small glug of olive oil
- 1/4 cup cilantro, chopped
- avocado, diced, to serve
- lime wedges, to serve
- corn or flour tortillas, to serve (organic tortilla chips would be great too)
If using dried beans, wash and pick through removing any unsightly beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a medium size bowl until ready to use. If using canned beans go to next step and add the drained and rinsed canned beans as called for below.
Prepare your tomatillos by removing the husks and washing them well to remove any of the sticky residue. Chop into quarters or six pieces depending on the size of your fruits. Cut and remove seeds from your jalapeno, and dice. Dice your onion and garlic.
In a large pot, heat oil over medium high heat, add onion, saute for 5 minutes. Add in the garlic, tomatillos, jalapeno, cumin, coriander, and a pinch or two of salt, saute another 5 minutes. Add in the beans and liquids, bring to a boil, cover, reduce heat and simmer for one hour. If using canned beans, cook for 30 minutes.
Serve with diced avocado, cilantro, lime wedges and tortillas.Serves 4 – 6
Make this fat free by opting to add all the ingredients to the pot without sauteing the vegetables in oil. I did this on my first batch of this soup and it was still very delicious without any added oils.
I used dried northern beans for this recipe. If you have the time I recommend using dried beans but canned beans are great too.
Add more cumin if you like, or none at all. I just wanted a hint of the spice but if you’re a cumin lover by all means add more to your liking.
Add an ear or two of chucked corn to the soup to make it even heartier. It will add a touch of sweetness and more color.
This soup could also benefit from a dollop of Lime Cilantro Cashew Cream