Slow Cooker Mexican Vegetarian Tomatillo Soup
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
- 3 cups tomatillos – husks removed, cleaned and diced
- 1 onion – chopped
- 3 cups tomatoes – diced
- 1 jalapeno – seeds removed, finely chopped
- 1 cup dry black beans
- 1 teaspoon minced garlic
- 2 teaspoons oregano
- 2 tablespoons cumin
- 1 teaspoon chili powder
- 1/2 cup uncooked white rice
- 4 cups vegetable broth
- 1/4 cup lime juice
- 1 cup frozen corn
- Place 1 cup dry beans in a pot filled with water. Cook on high, bringing to a boil and boil for 3 minutes. Remove from heat and let stand for 1 hour.
- Add tomatillos, onion, tomatoes, jalapeno, black beans, garlic, oregano, cumin, chili powder, rice and vegetable broth in a slow cooker. Cook on high for 3.5 hours, or on low for 7 hours.
- With 15 minutes left, add lime juice and corn to slow cooker stirring.
- Serve warm in bowls, with shredded cheese, sour cream and cilantro on top. Serve warm cornbread or rolls on the side.