Perfect winter dinner: salsa verde soup!

I’ve been making this soup for months and haven’t ever posted it, and I’m not really sure why. It’s delicious, one of the easiest recipes I know, and it’s incredibly convenient as it’s made in the slow cooker. When I get home, it’s ready, and no one has to wait, which is good because everyone’s usually starving by then! I usually serve it with something simple like mini vegan quesadillas or corn muffins. (Last night I made my jalapeno corn muffins — yum!)  This is a good one to please the non-vegans in your house, too. My husband’s exact words: “I was skeptical about this, but it’s actually really good!” Future note to self: find more vegan-friendly slow cooker recipes. Meanwhile, here’s this one:

Salsa Verde Soup

Serves 3-4 people

Dump the following into the crock pot:

  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 3 cups beans (white or pinto work best)
  • 1 cup sweet corn
  • 1 small onion, chopped
  • 1 cup salsa verde*
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper (optional)
  • Pinch of sea salt
Screenshot_2016-01-26-19-05-15

Because I forgot to take one this time, this is a screenshot from Instagram, when I first made it over a year ago!

Set slow cooker on low and cook for 7-8 hours. Turn down to warm, then add 2 cups of coarsely chopped spinach or kale. (You can do this in the beginning, but I found that the greens turned an ugly brown and kind of disintegrated, so I prefer to add it at the end.)

*Salsa verde – you can make this yourself by roasting and pureeing tomatillos, which isn’t difficult, but more time-consuming and unnecessary since you can find it at any grocery store. I did this once, but didn’t notice a difference in flavor. You can find it in the Mexican food aisle, and it looks something like this:

20160125_204827

I actually found this one at Big Lots 🙂

Serve with a squirt of lime, chopped avocado, and cilantro. For non-vegans, you can add some shredded cheddar cheese, but I really don’t think it needs it.

20160125_180339

The avocado provides a nice, creamy element and really compliments that little zing from the lime juice. 

Just for kicks, here’s that jalapeno corn bread recipe:

  • 1 7-oz package of corn bread mix
  • 1/2 cup non-dairy milk
  • 1 Tbsp ground flax mixed in 3 Tbsp water (this replaces the egg)
  • 1 small jalapeno, finely chopped

Preheat oven to 400. Spray muffin pan with nonstick spray and place in oven to warm up. Mix all ingredients together in a bowl. Remove muffin pan from the oven and spoon cornbread evenly into 6 wells. Bake for 10-12 minutes or until toothpick comes out clean.

I would tell you to take the leftovers for lunch the next day, buuuuuut there won’t be any left 😉

 

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