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Mushroom Soup

Prep Time:

Cook Time:



15 Minutes

30 Minutes

4 Servings


Black Bean and Roasted Tomatillo Soup

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Green Smoothie
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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.


  • 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)


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  2. Place the tomatillos on the prepared baking sheet and roast for 10-12 minutes, or until they're softened and lightly charred.

  3. In a large pot, sauté the jalapeño pepper, onion, and garlic over medium heat until the onion is translucent, about 5-7 minutes.

  4. Add the cumin and oregano to the pot and stir to combine.

  5. 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.

  6. Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.

  7. Season with salt, pepper, and lime juice to taste. Garnish with fresh cilantro, if desired.


  • 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

Organic Vegetables
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