Tomatillo Black Bean Soup

Yep, more soup but with a bonus corn bread today! I love to shop in the ethnic aisles of a store, there's such a variety of different things to try. Tomatillos are very intriguing to me lately. 

Here's what you need:

2 onions diced

2 celery stalks diced

2 carrots peeled and diced

1 cup of fire roasted corn or regular frozen corn

1 big can of chicken broth

1 big can of black beans

1 big can of tomatillos

1 can of diced tomatoes 

1 TBS tomato paste

Season with salt, pepper, cayenne, coriander, cumin and ancho chili powder 

Sauté the veggies in a soup pot until they get a little brown

Add the tomatillos and crush with a potato masher. 

Add broth, tomatoes, beans and season to taste. Bring to a boil and simmer for about an hour. 

If you'd like a thicker soup, you can crush up some tortilla chips and add towards the end of cooking. 

Cheesy jalapeño (yes, more jalapeños) corn bread makes a nice side for this soup. Use a basic cornbread recipe and swap buttermilk for regular milk, add a seeded and diced jalapeño and 1 1/2cups shredded cheddar. Melt 1 TBS butter in a cast iron skillet, pour batter in and bake at 400 for 20-25 minutes. Yum. 

No crafty news today, my girl had to go to the sewing machine hospital.