Roasted Tomatillo and Black Bean Soup

The house is starting to look like a house again. Daddy raised the foundation a little and put in new drywall. The smell of fresh paint is replacing the mold smell. Mama is excited because she gets to design the new kitchen.

This week I helped paint one of the lower walls. My hands got covered in white paint and Kayla drew little hearts on the wet spots before they dried. It felt like we were putting our mark back on the house.

MawMaw Shirley brought more red beans and rice. We ate in the trailer one last time before moving back inside soon. She said food is the first step in healing and everything else is just talking.

I started writing more recipes again — simple ones for when you're tired and everything feels hard. I called them "Flood Recovery Meals."

At night I wrote: "We are coming back stronger. The water tried, but we are still here." Twelve years old, thick coiled hair in cornrows, small beauty mark under my eye, and a heart that's learning how to rebuild. I'm not rushing. I'm stirring with the same patience MawMaw taught me.

One of my “Flood Recovery Meals” came straight from that last night in the trailer — MawMaw Shirley’s voice in my head saying food is the first step in healing. I needed something warm and simple that didn’t ask too much of me, but still tasted like we were going to be okay. This roasted tomatillo and black bean soup is exactly that — easy enough for when you’re tired all the way down to your bones, but good enough to make you feel like yourself again. Here’s how I made it.

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 6

Ingredients

1 lb fresh tomatillos (about 10 medium), husked and halved
1 medium yellow onion, quartered
4 cloves garlic, unpeeled
2 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
2 cans (15 oz each) black beans, drained and rinsed
3 cups low-sodium vegetable broth
1 cup water
1 can (4 oz) diced green chiles
Juice of 1 lime
1/4 cup fresh cilantro, roughly chopped
Cooked white rice, sour cream, or tortilla chips for serving (optional)

Instructions

Roast the tomatillos. Preheat your oven to 425°F. Arrange the tomatillo halves, onion quarters, and garlic cloves on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and the black pepper. Roast for 20–22 minutes, until the tomatillos are softened and lightly charred at the edges.
Peel and blend. Remove the garlic from its skins. Transfer the roasted tomatillos, onion, and garlic to a blender. Blend until mostly smooth, leaving a little texture if you prefer. Set aside.
Build the soup base. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Pour in the blended tomatillo mixture and cook for 2–3 minutes, stirring, until it deepens slightly in color.
Add spices and beans. Stir in the cumin, smoked paprika, and cayenne (if using). Add the black beans, vegetable broth, water, and diced green chiles. Stir to combine.
Simmer. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 12–15 minutes, until slightly thickened. Taste and adjust salt as needed.
Finish and serve. Stir in the lime juice and cilantro just before serving. Ladle into bowls over rice if desired, and top with sour cream or crushed tortilla chips.

Nutrition (per serving)

Roasted Tomatillo and Black Bean Soup — MawMaw’s First Step in Healing