This tomatillo and white bean soup was inspired by a surplus of the nightshade from a friends’ garden, my desire to break into my stunning Royal Coronas from Rancho Gordo, and the mismatched contents of my crisper. Add some pork and hominy and you’ve got a nice variation of pozole stew, freeze it and you’ve got a soothing meal waiting for you in the depth of winter, blend it up and you’ve got a creamy soup approved by adults and babies alike (though be warned, the latter will show their approval by five-finger flicking it both into their mouths and onto your face).

I used both leek and onion because it’s what I had on hand, but feel free to just use one or the other. The epazote is great for adding a little tang and mint, though admittedly I use it more often because of its carminative properties (aiding to the digestion of beans). Tomatillos, a tomato relative similar to the deliciously tropical (and potentially entheogenic) ground cherry, melt into the backdrop to provide subtle sweet and sour notes. And if you are able and willing to get your hands on some Rancho Gordos, BY GOD DO IT. These beans will change your life… or… at least… your perception of what a good bean tastes like. The sheer girth and meatiness of Royal Coronas rival even the most animaliest of proteins.

Throw it all together, add some toppings if you’re fancy, and enjoy this comforting bowl of tomatillo and white bean soup.

Tomatillo And White Bean Soup

This recipe employs classic soup rules. Toss your aromatics in some fat, add your spices, add your broth and softer veg, boil and simmer until it tastes good. This was a “kitchen sink” soup for me, and it could be the same for you. Have a can of corn or hominy? Some sad kale? A jalepeno or red bell? Carrots, cauliflower, potatoes? Throw em in and call it a delicious day.

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes to 1.5 hours

1 tablespoon extra virgin olive oil
1/2 large onion, medium diced
1 large leek, sliced into thick half moons
3 stalks celery, medium diced
1 teaspoon kosher salt, divided
3 cloves garlic, rough chopped
1 1/2 teaspoons cumin seed or 1 teaspoon ground cumin
1 tablespoon oregano
1 teaspoon dried epazote (optional)
1 bay leaf
1 dried chili (I used chile de arbol for a little kick)
1 green bell pepper, medium diced
1 cup rough chopped green cabbage
3/4 pound tomatillos (about 8 small), rough chopped
1 1/2 cups cooked white beans (I used Rancho Gordo Royal Coronas, but any large white bean would work)
7 cups good quality vegetable broth
Salt and pepper

Optional Toppings

Radish
Lime
Cilantro
Sour cream

In a medium sized stock pot, heat oil over medium high until hot. Add onion, leek, celery, and 1/4 teaspoon salt. Stir to coat and let cook until tender, 8-10 minutes. Add garlic, cumin, oregano, epazote, bay and dried chili and cook, stirring constantly, until garlic and spices are fragrant, about 1 minute. Turn heat up to high and add bell pepper, cabbage, tomatillos, and broth. When it boils, turn heat down to low and let cook, partially covered, for at least 15 minutes, up to an hour. Add 3/4 teaspoon salt and beans in the last 10 minutes of cooking to warm through but not get overly mushy. Taste and adjust for seasoning, and serve with radish, lime, cilantro and sour cream.