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Tomatillo and White Bean Soup

From Farm Where Life is Good

<p>What to do with tomatillos? This is fabulous! And if no tomatillos available, green tomatoes substitute well.</p>
Source: An amalgamation (Entered by Lara Rasmussen Anderson)
Serves: 3-4

2 T olive oil
3 garlic cloves, crushed and minced
1 onion, chopped
1 jalapeno, seeded and minced
1 tsp ground cumin
1 # tomatillos, chopped
1 tsp sea salt
1 tsp sugar
3 cup vegetable broth/stock
1 mild green chili pepper, diced
2 cans white beans (or 2 cups prepared dry navy beans)
1 cup cilantro, chopped

Step by Step Instructions
  1. In a large skillet, heat oil over medium heat until hot. Add garlic, onion, jalapeno, chili pepper and cumin, and cook, stirring often, until light golden, about 7 - 10 minutes.
  2. Meanwhile, in 5- to 6- quart sauce pot, combine tomatillos, salt, sugar, broth; heat to boiling over high heat. Reduce heat to low. Stir in onion mixture; cover and simmer 15 minutes. Stir in beans and cilantro; heat through.
  3. If you prefer thicker soup, add 1/2 cup corn meal and simmer for 10-15min.