Crockpot Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro
|My Dad loved this Vegetarian Black Bean and Tomatillo Soup!|
This is a recipe that I came up with in late August, in anticipation of the possibility that having braces might seriously change my eating habits. Although it’s true braces have made some of my favorite foods seem like more trouble than they’re worth, this soup is worth making even if you don’t have a newly-developed fondness for soft foods. The starring ingredient here, and one that makes this a good candidate for Weekend Herb Blogging, is the tomatillos, which my garden is still producing like crazy.
Tomatillos are a member of the nightshade family, along with tomatoes and eggplant. Also called “tomato verde,” they’re an ingredient in many Southwestern or Mexican dishes. And since the host for this Week’s Edition of Weekend Herb Blogging is Susan from The Well Seasoned Cook, and since she has a long-running legume love affair, it seems fitting that there are also black beans in the soup. Here is the new Weekend Herb Blogging index page with all the information you need to participate if you’ve been cooking with some type of herb or unusual plant ingredient this week.
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
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 accordng 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.
More Recipes with Tomatillos:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Tomatillo and Black Bean Salsa
Chicken and Tomatillo Soup
Nick’s Chipotle Grilled Shrimp with Black Bean Salsa
Tomatillo Salsa Verde from Simply Recipes
Roasted Green Tomatillo Salsa from Andrea’s Recipes
Rick Bayless’ Purslane, Tomato and Tomatillo Soup from Kitchenography
Tomatillo Salsa for Hot Water Bath Canning from Tigers and Strawberries
Chickpea and Tomatillo Soup from Cookworm
Pork and Tomatillo Stew from Daily Bread Journal
Simmered Tomatillo-Serrano Chile Sauce from Cafe Johnsonia
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