White Bean + Tomatillo Soup

Today is a celebration of tomatillos and white beans...

 Summer is coming to an end and cooler weather is setting in. It seems a good time to put some of the season's tomatillos to good use and this soup is a great way to use this wonderful fruit. Eaten raw tomatillos have a bright, somewhat lemony flavor about them. Once cooked, they soften in texture and their flavor mellows making them a wonderful complement to the white beans and other ingredients in this hearty soup. White beans are a great source of protein, and together the tomatillos and beans have plenty of fiber to keep you feeling full and keep your digestive track running smoothly. If you find you are gassy with beans, take a look at this article from Care 2, 7 Ways To Avoid Gas From Beans, to see if it can help you. Once you start to add beans to your diet on a regular basis your body will naturally adjust and ease itself of those unwanted symptoms. Beans should be a staple in your healthy vegan diet...they are accessible, affordable, versatile and contain plenty of nutrients to keep the body healthy and satisfied. 

So as the seasons are changing and the sun will soon be hidden from my window until next year, we are catching the last rays of summer here. I'm ready to bring on the fall and bundle up with a nice bowl of soup. Cheers to the cooler temperatures, bundling up and keeping our food pure and clean as possible! 

A look at the soup before it's put on the flame to simmer. So fresh and colorful!

Adding some warmed tortillas will round this soup out making for a very satisfying meal. 

White Bean + Tomatillo Soup

Ingredients

• 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 peices
• 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 teapsoon cumin
• 1/2 teaspoon coriander
• minereal 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 jalepeno, 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, tomatillas, jalepeno, cumin, corriander, 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


Notes:
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 your 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

Enjoy!


This recipe was first inspired by photograper/photo sylist Kate Lewis from her Instagram account. After some internet googling I ran across this recipe at Running with Tweezers which I adapted from.

Today is a celebration of tomatillos and white beans...

 Summer is coming to an end and cooler weather is setting in. It seems a good time to put some of the season's tomatillos to good use and this soup is a great way to use this wonderful fruit. Eaten raw tomatillos have a bright, somewhat lemony flavor about them. Once cooked, they soften in texture and their flavor mellows making them a wonderful complement to the white beans and other ingredients in this hearty soup. White beans are a great source of protein, and together the tomatillos and beans have plenty of fiber to keep you feeling full and keep your digestive track running smoothly. If you find you are gassy with beans, take a look at this article from Care 2, 7 Ways To Avoid Gas From Beans, to see if it can help you. Once you start to add beans to your diet on a regular basis your body will naturally adjust and ease itself of those unwanted symptoms. Beans should be a staple in your healthy vegan diet...they are accessible, affordable, versatile and contain plenty of nutrients to keep the body healthy and satisfied. 

So as the seasons are changing and the sun will soon be hidden from my window until next year, we are catching the last rays of summer here. I'm ready to bring on the fall and bundle up with a nice bowl of soup. Cheers to the cooler temperatures, bundling up and keeping our food pure and clean as possible! 

A look at the soup before it's put on the flame to simmer. So fresh and colorful!

Adding some warmed tortillas will round this soup out making for a very satisfying meal. 

White Bean + Tomatillo Soup

Ingredients

• 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 peices
• 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 teapsoon cumin
• 1/2 teaspoon coriander
• minereal 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 jalepeno, 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, tomatillas, jalepeno, cumin, corriander, 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


Notes:
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 your 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

Enjoy!


This recipe was first inspired by photograper/photo sylist Kate Lewis from her Instagram account. After some internet googling I ran across this recipe at Running with Tweezers which I adapted from.