Average: 5 (1 vote)
Active time
30 minutes
6 servings

½ teaspoon extra-virgin olive oil

1 onion, roughly chopped

4 garlic cloves, minced

1 teaspoon oregano

¼ teaspoon ground allspice

½ teaspoon ground cumin

4 cups low-sodium vegetable stock

4 fresh husked tomatillos (can substitute green or red tomatoes)

1 (14.5 oz.) can diced tomatoes;

1 cup canned black beans, drained and rinsed

½ cup frozen corn kernels

1 medium green zucchini or yellow squash, halved and then sliced in halfmoons

½ teaspoon chipotle or cayenne pepper

¼ teaspoon salt

1 cup cooked brown rice

2 tablespoons fresh cilantro (optional garnish)

  1. Heat the oil in a large saucepan over medium high heat and cook the onion until it becomes translucent, about 2 minutes.
  2. Toss in the garlic, oregano, allspice and cumin, and cook for another 2 minutes, stirring so the garlic doesn’t brown.
  3. Pour in the vegetable stock, the tomatillos and can of tomatoes.  Bring to boil, turn the heat down, and allow it to simmer for 10 minutes.
  4. Add the beans, corn, squash, chipotle sauce, and salt.  Bring back to a boil, turn down the heat, and simmer for 5 minutes.
  5. Add the cup of cooked brown rice (newly cooked or from leftovers) into the soup for the last 4-5 minutes of cook-time.

An Oldways recipe and photo.


Calories: 135
Fat: 1g
Sodium: 430mg
Carbohydrates: 27g
Protein: 5g

Yield: 6 servings

How'd it Taste?

Delicious! I added a diced sweet potato as well, but this is a keeper either way.

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