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White Bean Tomatillo Verde Soup - CaliZona

Serves 8-12 (you can half the recipe)

Ingredients

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 White Onion – diced
  • 2 Cloves Garlic – minced
  • 1 Vegetable Bouillon Cube – unsalted
  • 3 Cups Dried White Beans
  • 7 Cups Filtered Water - set aside
  • 2 Poblano Peppers – roasted – diced - roast the 3 for the salsa at the same time
  • 1 Red Bell Pepper – roasted – diced
  • 1 Yellow Pepper - diced
  • 2 Serrano Peppers – minced - optional
  • Tomatillo Salsa Verde – recipe below
  • 1 1/2 Tablespoons Sea Salt – or to taste
  • 1/2 Teaspoon Black Pepper
  • Queso Fresca Cheese Optional

Tomatillo Salsa Verde

  • 3  Poblano Peppers - roasted
  • 8  Tomatillos
  • 1/2 White Onion
  • 1 Serrano Chili Peppers
  • 1 Cup Cilantro
  • 2 Cloves Garlic
  • 1 Tablespoon Lime Juice – fresh squeezed
  • 2 Teaspoons Sea Salt

Instructions

Beans

  1. Sort through the beans to remove any rocks and rinse.
  2. Add the beans to a large pot and cover with about 3 inches of filtered water above the beans.
  3. Remove any beans that float as these tend to remain hard.
  4. You can soak the beans overnight here if you prefer.
  5. Bring to a boil and turn the heat in between medium-low and low heat for about 1 hour to 1  1/2 hours or until beans are soft.
  6. Older beans take longer to soften.  The beans can be cooked the day ahead.

Peppers

  1. While beans are cooking,  roast the red bell and poblano peppers for the soup and for the tomatillo salsa verde.
  2. 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.
  3. 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.
  4. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems.
  6. Dice two of the poblanos and the bell pepper then set aside in a covered bowl.  This can be done the day ahead.
  7. 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)

  1. Cut the cores out of the tomatillos and cut them in half then spread them out on a baking sheet cut side down.
  2. Turn on the broiler and broil tomatillos for 5 -7 minutes then flip over and broil for another 2 to 4 minutes or until really soft.
  3. Add onion to a pot of water and bring to a boil then remove and put into the food processor.
  4. When tomatillos are done, let cool, then remove and add to a food processor.
  5. Add the remaining 3 roasted poblanos and the serrano to the food processor along with cilantro, lime, and salt.  Puree and set aside until the beans are cooked.

Soup

  1. Dice the onion and mince the garlic.
  2. Add the onion and a couple of tablespoons of olive oil to a large soup pot or Dutch oven.
  3. Turn heat to medium-low and cook for about 5 minutes.
  4. Add the minced garlic and minced serrano peppers and sauté for 5 – 7 minutes more or until onions are soft and garlic just starts to become lightly golden.
  5. Once the garlic becomes golden, add the bouillon cubes and wine to the onions.   Mash the bouillon to dissolve.
  6. When beans are cooked completely, strain out the water and add them and the 7 cups of water to the onions.
  7. Add tomatillo salsa verde and diced roasted peppers.
  8. Add the corn and salt.  Cook for a few minutes to warm up the corn.
  9. If you feel it’s too thick, add another cup or so of water.
  10. It is great topped with queso fresco cheese.