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Tomatillo and White Bean Soup


¾ cup dried, white beans, soaked in water overnight (or use canned beans)

3 Tbl olive oil

1 large brown onion, sliced

2 cloves garlic, sliced

1 La Morena Serrano Pepper, sliced

1 tsp ground cumin

½ tsp Tio Pablo Mexican Oregano

1 Tbl coriander stems, finely chopped

1 tsp sea salt

1 tsp cracked black pepper

800g Tio Pablo Tomatillos, drained

2 cups vegetable stock

Fresh avocado, diced (to top)

Fresh coriander (to top)

Pickled red onions (to top)


In a large saucepan or pot, sauté onion, garlic and serrano in olive oil for about 2 minutes. Add Serrano pepper, cumin, Mexican Oregano and coriander stems and cook for another 1-2 minutes. Season with salt and pepper.

Add drained tomatillos, vegetable stock and white beans and bring to a boil. Let simmer for at least an hour, to bring out the flavour and soften the beans. Add extra water as needed and add an extra dash of salt and pepper if desired.

Spoon into bowls and top with avocado, fresh coriander and pickled onions. Delicious with warmed Tio Pablo corn tortillas on the side. Serves 2-3


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