Articles & Recipes

Tomatillo, Black Bean and Amaranth Soup

January 2, 2019

Puréed tomatillos add sweetness and a citrusy tang, smoky chipotles contribute a bit of heat, and black beans and amaranth lend depth and protein, making this a stick-to-the-ribs bowl of soup, despite the abundance of fresh, bright flavor.

Ingredients Makes 6 servings

2 cans (each 12 oz/340 mL) whole tomatillos, with juice 2
1 tbsp olive oil 15 mL
4 cloves garlic, minced 4
1 tsp chipotle chile powder 5 mL
3⁄4 cup amaranth 175 mL
2 cans (each 14 to 19 oz/398 to 540 mL) black beans, drained and rinsed 2
3 cups ready-to-use GF vegetable broth 750 mL
1 cup packed fresh cilantro leaves, chopped 250 mL
2 tbsp freshly squeezed lime juice 30 mL
Crumbled queso fresco (optional)
Lime wedges (optional)


  • Food processor
  1. In food processor, purée tomatillos and their juice. Set aside.
  2. In a large pot, heat oil over medium-high heat. Add garlic and chipotle chile powder; cook, stirring, for 1 minute. Stir in tomatillo purée; cook, stirring for 2 minutes.
  3. Stir in amaranth, beans and broth; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 15 to 20 minutes or until amaranth is very tender. Stir in cilantro and lime juice. Serve sprinkled with queso fresco (if using), with lime wedges on the side, if desired.
The specified amount of chipotle chile powder will create a medium spiciness. Feel free to add less or more to suit your taste. An equal amount of quinoa, rinsed, can be used in place of the amaranth.
Store the cooled soup (without the cilantro, queso fresco or lime wedges) in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.


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