Tomato/Tomatillo Soup

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.

Tomato/Tomatillo Soup

  • 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

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