This hearty south of the border inspired White Bean Tomatillo Verde Soup is full of robust flavor! This soup is packed with vitamin C from all those peppers and tomatillos. Therefore it is the perfect soup to keep your immune system strong while providing a comfort food must for those cold winters.
This soup has many layers of flavors from the beans, the zesty tomatillo salsa, the roasted peppers and the spiciness from the serranos. I make this soup for Robby often and sometimes he cook turkey or chicken to add to it.
White Bean Tomatillo Verde Soup Recipe:
Serves 8-12 (you can half the recipe)
- 3 Cups Dried White Beans
- 20 to 22 Cups Filtered Water
- 2 Poblano Peppers – roasted – diced
- 1 Red Bell Pepper – roasted – diced
- 3 Serrano Peppers – minced
- Tomatillo Salsa Verde – recipe below
- 3 Tablespoons Extra Virgin Olive Oil
- 1 White Onion – diced
- 3 Cloves Garlic – minced
- 1/4 Dry White Wine
- 2 Vegetable Bouillon Cubes – unsalted
- 1/2 Cup Frozen Corn
- 1 1/2 Tablespoons Sea Salt – or to taste
- 1/2 Teaspoon Black Pepper
- Queso Fresca Cheese ( Optional )
Tomatillo Salsa Verde
- 3 Poblano Peppers
- 8 Tomatillos
- 1/2 White Onion
- 1- 4 Serrano Chili Peppers
- 1 Cup Cilantro
- 2 – 3 Cloves Garlic
- 1 Tablespoon Lime Juice – fresh squeezed
- 2 Teaspoons Sea Salt
Sort through the beans to remove any rocks and rinse. Add the beans to a large pot and add 12 cups of water. Bring to a boil and turn to medium-high heat for about 1 hour to an 1 1/2 hours or until beans are soft. (older beans take longer to soften) Gradually add 8 to 10 more cups of water during the cooking process as the water soaks into the beans and evaporates. (The beans can be cooked the day ahead)
While beans are cooking, roast the red bell and poblano peppers for the soup and for the tomatillo salsa verde.
Roast the peppers on the stovetop on medium high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
Dice two of the poblanos and the bell pepper, then set aside in a covered bowl. (this can be done the day ahead)
In a food processor or by hand mince the serrano peppers then add to the bowl of diced roasted peppers.
Tomatillo Salsa Verde (this can be done the day ahead)
Cut the cores out of the tomatillos and cut in half then spread them out on a baking sheet cut side down.
Turn on the broiler and broil tomatillos for 5 -7 minutes then flip over and broil for another 2 to 4 minutes or until real soft.
Add onion to a pot of water and bring to a boil then remove and put into the food processor.
When tomatillos are done, let cool then remove burnt parts of skin as best you can then add to a food processor.
Add the remaining roasted poblano and the serrano to the food processor along with cilantro, lime, and salt. Puree. Set aside until the beans are cooked.
Dice the onion and mince the garlic. Add the onion and a couple of tablespoons of olive oil to a saute pan. Turn heat to medium-low and cook for about 5 minutes. Add the minced garlic and sauté for 5 – 7 minutes more or until onions are soft and garlic just starts to become lightly golden.
Once the garlic becomes golden, add bouillon cubes and wine to the onions. Mash the bouillon to dissolve. Add to the reserved diced peppers.
When beans are cooked completely add tomatillo salsa verde, diced roasted peppers, serrano and onions/garlic.
Add the corn and salt. Cook for a few minutes to warm up the corn. (if you feel it’s too thick. add another cup or so of water)
White Beans are a super source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis. They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure). They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.
Tomatillos have been found to have antibacterial and anti-cancer properties from the Ixocarpa Lactone -A, a phyto-chemical. They contain niacin, which helps convert food into energy. They are a rich source of vitamin C and flavonoids, which are powerful antioxidants, vitamin K that increases bone mass, potassium that helps electrolyte regulation, nerve function, muscle control, and blood pressure, folate that supports red blood cell formation and fiber. They are without sugars, low in salt and cholesterol-free.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K, and potassium.