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Here’s another recipe I have been holding onto for no specific reason. Nonetheless it is a fantastic recipe that seriously my husband could not put down. He tends to eat a soup once for dinner, once for a lunch leftover bento and then it might as well be kryptonite. This soup he actually ate more than once and then asked for it again. Personally I find tomatillos a bit too much lemony for my taste buds but if the darling husband loves it who can complain.

The White Bean and Tomatillo Soup I found came from the delightful website called, “Vegan Diva”. Vegan Diva actually revamped it from the Good Housekeeping Favorite Recipes – Vegetarian Meals Cookbook. Then, you probably already guessed it I changed it to meet our needs and taste buds. It ended up being uniquely lemony, spicy and savory all at the same time. Each bite brings around a new flavor and texture, it’s truly an experience when using tomatillos in anything.

6 garlic cloves, mined
1 large onion, sliced thin
1 jalapeno peppers, minced
2 tsp ground cumin
1 tsp ground coriander
1 pd tomatillos, husked, rinsed, and chopped
½ tsp sugar
2 c vegetable broth
1 c water
30oz White Beans, cooked, rinsed and drained
1 c fresh cilantro, chopped

1. Toss the garlic, onion, jalapeno, cumin, and coriander into medium to large soup pot. Sauté for around 3 minutes and has turned golden brown.

2. Add the tomatillos, sugar, vegan vegetable broth, and water. And bring it to a boil and then reduce the heat to a simmer. Cover and simmer for 15 minutes.

3. Stir in the white beans and cilantro until beans are heated through. Enjoy!