Black Bean and Tomatillo Soup with Lime and Cilantro (recipe from Kalyn's Kitchen)
makes 6 servings
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)
2 tsp. dried oregano
2 tsp. ground cumin
2 cans black beans, rinsed well
2 cans diced tomatoes with juice
4 cups vegetable or chicken stock
1 cup water
1/2 cup uncooked brown rice
1/4 - 1/2 cup lime juice
1 cup chopped fresh cilantro, plus more for garnish if desired
Heat olive oil in large frying pan, then saute onions and tomatillos about 5 minutes. Add garlic, dried cilantro, oregano, and cumin and saute 1-2 minutes more.
Dump tomatillo-onion mixture, beans, tomatoes, stock, water, and brown rice into crockpot. Cook on high for 4 hours or low for 8 hours.
Turn the crockpot to low setting, and let it cook 15 minutes to lower the temperature. Add the lime juice to taste and chopped cilantro and cook 10 minutes on low.
*turns out you can skip the first step and just toss everything in the crock pot and it still tastes great
less dishes!
Black Bean and Tomatillo Soup with Lime and Cilantro
