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Crockpot Recipe for Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro
KALYN'S KITCHEN14Ingredients
75Minutes
200Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (finely chopped)
- 8 tomatillos (chopped in 1/4 inch pieces, about 2 cups chopped tomatillo)
- 1 Tbsp. minced garlic (finely)
- 1 Tbsp. cilantro (dried, optional, but recommended, available from Penzeys)
- 2 tsp. Mexican oregano (dried)
- 2 tsp. ground cumin
- 15 oz. black beans (rinsed well)
- 14.5 oz. tomatoes with juice (diced)
- 4 cups vegetable broth (or chicken stock, I used homemade chicken stock, but you could use canned vegetable or chicken broth)
- 1 cup water
- 1/2 cup brown rice (uncooked)
- 1/2 cup lime juice (fresh squeezed, or a bit less if you don't love lime like I do)
- 1 cup chopped fresh cilantro (plus more for garnish if desired)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1000mg42% |
| Potassium600mg17% |
| Protein7g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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