Sweet Farm logo

Sweet Farm

Donate Book a tour
All recipes

White Bean + Tomatillo Soup

Bright, flavorful and healthy tomatillo soup with white beans, jalapeno and warm spices.

45 min4-6veganDry BeansTomatilloMexicansouphealthygluten-freeplant-based

What you need

  • 3 cups white beans (Northern or cannellini)
  • 1 medium onion (white or brown)
  • 3-4 cloves garlic
  • 1 lb tomatillos
  • 1 medium jalapeno pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 cups vegetable broth
  • 1 tbsp oil (for sautéing)
  • to taste salt
  • avocado (for serving)
  • cilantro (for serving)
  • lime wedges (for serving)

How to make it

  1. If using dried beans: Wash and pick through beans, removing any unsightly beans or pebbles. Soak beans overnight or quick soak according to package directions. Drain and rinse well. Place in a medium bowl until ready to use. If using canned beans, drain and rinse them.
  2. Prepare the tomatillos by removing the husks and washing them well to remove any of the sticky residue. Chop into quarters or six pieces depending on the size.
  3. Cut and remove seeds from the jalapeno, and dice. Dice the onion and garlic.
  4. In a large pot, heat oil over medium high heat. Add onion and sauté for 5 minutes.
  5. Add the garlic, tomatillos, jalapeno, cumin, coriander, and a pinch or two of salt. Sauté another 5 minutes.
  6. Add the beans and vegetable broth. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes if using canned or cooked beans, stirring occasionally. If using soaked dried beans, simmer for 1½ to 2 hours, or until beans are tender.
  7. Season to taste with additional salt and pepper if needed.
  8. Ladle soup into individual bowls and serve with diced avocado, cilantro, lime wedges and tortillas.

Adapted from simple-veganista.com