Wagon Wheel
Crafted With Love and Served With A Smile
About the Recipe
This Black Bean & Roasted Tomatillo Soup is a great source of protein and fiber, as well as vitamins and minerals. Black beans are a nutrient-dense food that are rich in antioxidants and fiber, while tomatillos are a good source of vitamin C and potassium. This recipe is also gluten-free and dairy-free, making it a great option for anyone with dietary restrictions.
Ingredients
1 pound tomatillos, husked and washed
1 jalapeño pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (15 oz each) black beans, drained and rinsed
4 cups vegetable broth
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish (optional)
Preparation
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Place the tomatillos on the prepared baking sheet and roast for 10-12 minutes, or until they're softened and lightly charred.
In a large pot, sauté the jalapeño pepper, onion, and garlic over medium heat until the onion is translucent, about 5-7 minutes.
Add the cumin and oregano to the pot and stir to combine.
Add the roasted tomatillos, black beans, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes.
Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
Season with salt, pepper, and lime juice to taste. Garnish with fresh cilantro, if desired.
NOTES:
If you don't have access to fresh tomatillos, you can use canned tomatillos instead.
For a thicker soup, mash some of the black beans with a fork before blending.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in a pot on the stove or in the microwave
