Ingredients

• Ingredients Scale 1x2x3x 1 lb. dry northern beans or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed 1 – 2 tablespoons olive oil or 1/4 cup water/broth for water saute 1 white onion, diced 2 – 3 garlic cloves, diced 1 1/2 lb. tomatillos (about 11–13), husks removed, washed and quartered or cut into 6 pieces 1 – 2 jalapeno, seeds removed and diced 6 cups low-sodium vegetable broth (or water/broth combo) 1/2 teaspoon cumin 1/2 teaspoon coriander mineral salt, to taste pinch or two red pepper flakes (I like it for a little color) To serve, optional chopped cilantro avocado lime wedges sliced radishes corn or flour tortillas (organic tortilla chips would be great too)

Preparation

• Instructions Beans: If using dried beans, wash and pick through removing any unsightly beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a medium size bowl until ready to use. If using canned beans go to the next step and add the drained and rinsed canned beans as called for below. Tomatillos: Prepare your tomatillos by removing the husks and washing them well to remove any of the sticky residue. Chop into quarters or six pieces depending on the size of your fruits. Cut and remove seeds from your jalapeno, and dice. Dice your onion and garlic. Saute + Simmer: In a large pot, heat oil over medium high heat, add onion, saute for 5 minutes. Add in the garlic, tomatillos, jalapeno, cumin, coriander, and a pinch or two of salt, saute another 5 minutes. Add in the beans and liquids, bring to a boil, cover, reduce heat and simmer for 1 1/2 – 2 hours (90 – 120 minutes), or until beans are tender, stirring occasionally. If using canned beans, cook for 20 – 30 minutes, stirring occasionally. Season to taste. Serve: Ladle soup into individual bowls and serve with diced avocado, cilantro, lime wedges and tortillas. Serves 4 generously or 6 small portions