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Navy Bean Soup with Chochoyotes (Masa Dumplings)
Super easy bean soup, can be made with freshly cooked beans or canned ones. Serve with a variety of fresh, crunchy toppings and avocados.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1/4 cup pepitas
- 1 lb tomatillos, husks removed and washed
- 4 tablespoons peanut oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 – 2 jalapeños, seeded for a milder taste, chopped
- 2 tbsp nutritional yeast
- 1 – 2 tsp liquid smoke
- 2 cups veggie broth
- 1 can light beer (preferably Mexican)
- 1 can white beans, drained and rinsed (or 2 cups home made beans)
- 24 Chochoyotes (masa dumplings)
- Fresh Greens (Swiss Chard, Kale, Spinach, Radish Greens, Turnip Greens)
- 1 stick earth balance
- lime juice
- salt and pepper to taste
Toppings
- cilantro
- corn chips
- lime
- radish
- avocado
Instructions
- In a dry cast iron pan, dry roast pepitas over medium heat until toasted and popping. Stir constantly to prevent burning. Transfer to blender jar and pulse until ground into a fine meal. Set aside.
- Preheat broiler to high. Cook tomatillos until charred on one side. Turn with tongs and cook until charred on the other side. Alternatively, char tomatillos on the grill. Transfer to blender jar and pulse until smooth.
- Heat oil in large soup pan. Saute onions, garlic and jalapeño until fragrant, about 2 minutes. Add nutritional yeast, liquid smoke and blended tomatillos. Bring to a boil. Add veggie broth, light beer and ground pepitos. Return to a boil. Add beans, partially cover, and simmer for 20 minutes.
- Gently lower chochoyotes into the broth and simmer for 10 – 15 more minutes.
- When chochoyotes are cooked, stir in greens and earth balance. Simmer 2 – 5 more minutes, depending on how tender the greens are. Finish with lime juice. Season with salt and pepper to taste.
- Serve with toppings of your choice.