Name: White Bean and Tomatillo Soup
Total time: PT4800.0S
Yield: 4
Ingredients: 1 pound Dry Great Northern Beans; 1 Onion; 3 clove Garlic; 1.5 pound Tomatillo; 1 Jalapeño Pepper; 4 cup Vegetable Broth; 2 cup Water; 1/2 teaspoon Ground Cumin; 1/2 teaspoon Ground Coriander; to taste Mineral Salt; 2 tablespoon Olive Oil; 1/4 cup Fresh Cilantro; 1 Avocado; 1 Lime; 6 Tortilla

This Roasted Tomatillo and White Bean Soup comes together quickly for a flavorful, spicy, Mexican-inspired vegetarian meal! Bright, flavorful and healthy, this easy tomatillo and white bean soup is ready in less than an hour!

Low-Fat

Intermediate

White Bean and Tomatillo Soup

calories

total_fat

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total_carbohydrate

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Dry Great Northern Beans

pound

Onion

Garlic

clove

Tomatillo

Jalapeño Pepper

Vegetable Broth

Water

Ground Cumin

teaspoon

Ground Coriander

Mineral Salt

to taste

Olive Oil

tablespoon

Fresh Cilantro

Avocado

Lime

Tortilla

Stove

For {@0:} wash and remove any beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a bowl until ready to use. If using canned beans, go on to the next step.

For Dry Great Northern Beans (1 pound) [No Prep] wash and remove any beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a bowl until ready to use. If using canned beans, go on to the next step.

For Dry Great Northern Beans (1 pound) wash and remove any beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a bowl until ready to use. If using canned beans, go on to the next step.

In a large pot, heat {@0:} over medium high heat. Add {@1:} and sauté for 5 minutes.

In a large pot, heat Olive Oil (2 tablespoon) over medium high heat. Add Onion (1 N/A) [diced] and sauté for 5 minutes.

In a large pot, heat Olive Oil (2 tablespoon) over medium high heat. Add Onion (1) and sauté for 5 minutes.

Add in the {@5:}, {@4:}, {@1:}, {@3:}, {@0:}, and a pinch or two of {@2:}. Saute another 5 minutes.

Add in the Garlic (3 clove) [minced], Tomatillo (1.5 pound), Jalapeño Pepper (1 N/A) [deseeded, diced], Ground Cumin (1/2 teaspoon), Ground Coriander (1/2 teaspoon), and a pinch or two of Mineral Salt ( to taste). Saute another 5 minutes.

Add in the Garlic (3 clove), Tomatillo (1.5 pound), Jalapeño Pepper (1), Ground Cumin (1/2 teaspoon), Ground Coriander (1/2 teaspoon), and a pinch or two of Mineral Salt (to taste). Saute another 5 minutes.

Add in the beans, {@0:}, and {@1:}. Bring to a boil, cover, reduce heat, and simmer for one hour. If using canned beans, cook for 30 minutes.

Add in the beans, Vegetable Broth (4 cup), and Water (2 cup). Bring to a boil, cover, reduce heat, and simmer for one hour. If using canned beans, cook for 30 minutes.

Serve the soup with {@2:}, {@0:}, {@3:}, and {@1:}.

Serve the soup with Avocado (1 N/A) [diced], Fresh Cilantro (1/4 cup) [chopped], Lime (1 N/A), and Tortilla (6 N/A).

Serve the soup with Avocado (1), Fresh Cilantro (1/4 cup), Lime (1), and Tortilla (6).

White Bean and Tomatillo Soup

4.5

1HR 20MINS

$3.54

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

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