Craving a hearty and vibrant dish that will transport your taste buds straight to the heart of Mexico? Look no further than this Slow Cooker Mexican Vegetarian Tomatillo Soup! Bursting with fresh flavors and packed with nutritious ingredients, this soup is not only a feast for the senses but also a breeze to prepare. With just ten minutes of prep time, you can set it and forget it as the slow cooker works its magic over the next six hours. Imagine coming home to a warm, comforting bowl of soup that’s as easy on the wallet as it is on the palate. Ready to dive into a bowl of deliciousness? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb tomatillos, husked and chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare the tomatillos by removing their papery husks and washing thoroughly. Chop the tomatillos into small, roughly 1/2-inch pieces to ensure even cooking and flavor distribution.
- Peel and finely chop the onion and mince the garlic cloves. These aromatics will provide a deep flavor base for the soup.
- Drain and rinse the black beans to remove excess sodium and any canning liquid. Set aside.
- In the slow cooker, combine chopped tomatillos, black beans, corn kernels, chopped onion, and minced garlic.
- Pour the vegetable broth over the ingredients, ensuring all components are mostly submerged.
- Sprinkle cumin, salt, and pepper evenly across the surface of the ingredients. Gently stir to distribute the seasonings.
- Cover the slow cooker and set to low heat. Allow the soup to cook for 6 hours, which will help develop rich, deep flavors and tenderize the vegetables.
- After cooking, taste and adjust seasoning with additional salt and pepper if needed.
- Optional: Use an immersion blender to partially blend the soup for a slightly thicker consistency, or leave as is for a chunkier texture.
- Serve hot, optionally garnished with fresh cilantro, lime wedges, or a dollop of plant-based sour cream.
Tips
- Prep Ahead: To save time on busy days, you can prep the tomatillos, onion, and garlic the night before. Store them in the refrigerator until you're ready to throw everything in the slow cooker.
- Customize Your Ingredients: Feel free to add other vegetables like bell peppers or zucchini for added nutrition and flavor. You can also toss in some diced jalapeños if you like a little heat!
- Adjust the Consistency: If you prefer a thicker soup, use an immersion blender to puree a portion of the soup after cooking. This will give it a creamy texture while still keeping some chunky elements.
- Garnish for Flavor: Don’t skip the garnishes! Fresh cilantro, lime wedges, or a dollop of plant-based sour cream can elevate the flavors and add a refreshing finish to your soup.
- Store Leftovers Wisely: This soup stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months. Just be sure to leave some space in the container for expansion when freezing!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 9g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
