Creamy Black Bean Tomatillo Soup

Plus some fun Central and South American historical linguistics

I studied linguistics in college, and I fell in love with Central and South American languages, like Nahuatl, the language that the Aztecs spoke more than 1,400 years ago, and Quechua, spoken by the Incans in Peru more than 4,500 years ago.

For each language that is carefully cataloged, like Nahuatl and Quechua, there are thousands more that are lost forever or on the brink of extinction. Within each mother tongue is an entire culture that we’ll never get to learn about. Recipes, songs, mythologies, cures, jokes, pet names- the list goes on forever.
Luckily, there are still 1.5 million native speakers of Nahuatl and 13 million of Quechua, so we will continue to learn more about these vibrant and fascinating languages for years to come.

I’ve got the last smattering of tomatillos ready to roll- enjoy this creamy, dreamy black bean potato soup. The tomatillos (tomatl, in the Aztec language, Nahuatl) give the soup a tart little note that pairs so wonderfully with the earthiness of the potatoes and beans.

If you like some extra spice, add a dab of chiles (chīlli, in Nahuatl) in adobo for an even, smoky heat.

Most of the ingredients in this soup are native to the Americas—potatoes (called papa in Quechua, the language of the people indigenous to the Andes) were domesticated by the Incas, tomatl by the Maya and Aztec people, and black beans (K'ekchi', in Mayan) more than 10,000 years ago in modern-day Mexico.

Creamy Black Bean Tomatillo Soup

Makes enough soup for an army (a small one, of 4, plus some leftovers for tomorrow). You can usually find tomatillos at Mexican markets- if not, use green tomatoes and lemon or lime juice. If no green tomatoes, use 1 large ripe tomato and lots of lemon!

Ingredients

• 1 tbsp oil

• 1/2 onion, diced

• 4-6 cloves garlic, minced

• 6 tomatillos, roughly chopped

• 1 jalapeno or habanero, minced, seeds kept in

• 1 lb russet potatoes, diced into 1/2” cubes

• 3 c. (2 cans) black beans, rinsed and drained

• 1/2 tbsp cumin

• 1/4 tbsp chili powder

• 1/2 tbsp salt

• 1/2 tbsp garlic powder

• 4 c. veggie broth

• A few dashes of fresh pepper

• Squeeze of lemon or lime

Optional toppings:

• Fresh herbs, like cilantro, green onions, oregano

• Sour cream

• Tortilla chips

• Extra lemon or lime juice

Process

Chop all of your veggies, first off.

Bring a big dutch oven or pot to medium heat. Add 1 tbsp oil and let heat until shimmering. Add onion, garlic, and peppers to the oil and sautee until softened (5 minutes or so.)

Add tomatillos, potatoes, beans, and your spices. Stir, and let cook for 30 seconds. Add veggie broth and bring to a boil. Turn the heat down to low, and simmer for 30 minutes.

Remove 2 cups of soup and set aside. Immersion blend the remaining soup, and add the reserved soup back. Stir and add salt, pepper, and lemon to taste. Top with herbs like cilantro, oregano, or green onion, and sour cream if desired. Enjoy!