Vegetarian

Matt's Stormy Black Bean Soup is for Soup.

Matt's Stormy Black Bean Soup takes 20 minutes to prepare.

Matt's Stormy Black Bean Soup takes 75 minutes to cook.

Matt's Stormy Black Bean Soup makes 6 servings.

The ingredients for Matt's Stormy Black Bean Soup are:

1 large red onion, chopped
3 cloves of garlic
1 can tomatillos
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
2 T oregano
2 tsp cumin
4 bay leaves
4 tsp chile powder
generous grating of black pepper
2 T minced chipotle chiles in adobo sauce
2 full cans (using unrinsed bean cans) of water
lime wedges to use when served
9 T sour cream (to use when served)

Here is how you make Matt's Stormy Black Bean Soup:

Serves 6In a large pot, saute the onions, garlic, and tomatillos until the onions soften, about 3 minutes.Add the beans, seasonings, and tomatoes and stir to combine.Using the unrinsed bean cans, fill both empty cans with water and add to mixture.Reduce heat to a simmer and cook uncovered for about 1 hour, adding additional water as needed to keep a soupy consistency. Serve in bowls with the lime wedges and 1.5 T of sour cream (or to taste)Number of Servings: 6Recipe submitted by SparkPeople user LNHEWITT.

The nutritional information for Matt's Stormy Black Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 83.1

• Total Fat: 4.6 g
• Cholesterol: 7.9 mg
• Sodium: 20.2 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 2.8 g
• Protein: 2.2 g

The dietary needs meet for Matt's Stormy Black Bean Soup is Vegetarian