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)
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.
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