Summertime, with bees busily buzzing in the herb garden and tomatoes ripening in the sunshine, seems so far away on an icy February day. Fortunately, while summer was still here, I stocked my freezer and shelves with garden products, and the other day I used some of them to make a tasty tomato/tomatillo soup.
Here are the tomatillos, still frosty from the freezer.
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 3 cups diced tomatillos (fresh or frozen and thawed)
- 3 cups diced red tomatoes (fresh or canned)
- 1 cup corn kernels (fresh or frozen and thawed)
- 4 cups broth
- 2 t oregano
- 2 t cumin
- 2 cups cooked black beans
- 1 cup cooked brown rice
- salt to taste
Sauté the onions and garlic until the onions are translucent, about five minutes. Stir in the tomatillos, tomatoes, corn, broth, and spices. Bring to a boil, then turn down the heat and let simmer, covered, 20- 30 minutes. Add the beans and rice and cook a few more minutes until they are heated through. Add more water as needed (or the cooking water from the beans) and salt taste.
Local analysis of this week’s soup:
Local – garlic, oregano (from my garden), tomatillos (from neighbor’s garden via my freezer), corn (from farmer’s market via my freezer), broth (homemade from vegetable scraps)
Non local – canned tomatoes, cumin, beans, rice, salt