Kalyn's Kitchen

Crockpot Recipe for Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro

(This is the printer-friendly version for an old recipe that has been removed from my site. I am keeping this here after someone asked me for the recipe.)

Ingredients:

1 T olive oil
1 onion, finely chopped
8 tomatillos, chopped in 1/4 inch pieces (about 2 cups chopped tomatillo)
1 T finely minced garlic
1 T dried cilantro (optional, but recommended, available from Penzeys)
2 tsp. dried Mexican Oregano
2 tsp. ground cumin
2 cans (15 oz.) black beans, rinsed well
2 cans (14.5 oz.) diced tomatoes with juice
4 cups vegetable broth
1 cup water
1/2 cup uncooked brown rice
1/2 cup fresh squeezed lime juice (or a bit less if you don’t love lime like I do)
1 cup chopped fresh cilantro, plus more for garnish if desired

Instructions:

Chop onions and tomatillos into pieces about 1/4 inch. Heat olive oil in large frying pan, then saute onions and tomatillos about 5 minutes, then add garlic, dried cilantro, Mexican Oregano, and cumin and saute 1-2 minutes more.

While vegetables saute, dump beans into a colander placed in the sink and rinse until no more foam appears.

Put tomatillo-onion mixture into large 4-5 quart crockpot. (I used a 5 1/2 quart crock pot, but it was not completely full.) Add beans, tomatoes with juice, chicken stock, water, and brown rice.

Cook on high for 4 hours (This could also be cooked on low for 8 hours.) Slow cookers can vary, so check and adjust the cooking time according to how hot your crockpot gets.)

After 4 hours (or 8 hours if using low) turn the crockpot to low setting, and let it cook 15 minutes to lower the temperature, then add the fresh lime juice and cilantro and cook 10 minutes on low. Serve hot, with additional chopped cilantro for garnish if desired.

This recipe could be cooked on the stove. Follow directions above, but put ingredients into medium sized soup pot and add one cup more water. Cook at very low simmer for about one hour, then reduce heat for five minutes, then add lime juice and cilantro and simmer five minutes more.

Serve hot, with additional chopped cilantro if desired.

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