Serves: 4
Total Calories: 352

3 cups water
1 tablespoon extra virgin olive oil
10 cloves garlic thickly sliced
1 1/3 cups coarsely chopped onions
2 bay leaves
3 3/4 cups coarsely chopped tomatillos husks removed
2 1/2 cups coarsely chopped Italian plum tomatoes
1 1/2 cups coarsely chopped carrots
4 cups cooked pinto beans
1 1/2 cups coarsely chopped red bell peppers
2/3 cup coarsely chopped zucchini
2 1/2 teaspoons seeded, coarsely chopped habanero pepper
1 teaspoon sea salt or to taste

1. Bring the water to boil in a 2-quart pot.

2. Heat the oil in a 6-quart stockpot over medium heat. Add the garlic, onions, and bay leaves. Sauté while stirring occasionally about 5 minutes, or until the onions begin to soften.

3. Add the tomatillos, tomatoes, and carrots to the stockpot, and continue to sauté 5 minutes or until the carrots begin to soften. Add the beans, simmer 5 minutes, then add the bell pepper and zucchini. Simmer another minute.

4. Transfer the boiling water to the pot along with the habañero peppers. Cover and simmer 5 minutes to blend the flavors. Add the sea salt. Adjust the seasonings, if desired.

5. Ladle the hot soup into bowls and serve.

FYI . . .
Tart, lemony flavored tomatillos, which grow inside papery husks, are often used raw in salsas and chutneys. When added to soup, they dissolve, giving the broth a silky texture. Don’t forget to remove the tomatillos from their husks and rinse well before using.

Nutritional Facts:

Serves: 4
Total Calories: 352
Calories from Fat: 30

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