Black Bean And Bell Pepper Soup

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A colorful and delicious vegetarian soup

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Steps

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Saute the green and red bell peppers , onion , and garlic in olive oil over medium heat until softened , about 6-8 minutes.

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In a separate sauce pot , bring salted water to a boil and cook the elbow macaroni according to the package directions.

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Drain , return to pot , and mix with a little olive oil to prevent sticking.

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Add broth , beans , and rotel diced tomatoes and chiles to the onion / bell pepper mixture.

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Season with cumin and simmer for 10-15 minutes.

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Just before serving , add cooked elbow macaroni to the soup.

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Garnish individual bowls of soup with shredded cheddar cheese , crushed tortilla chips and a dollop of sour cream.

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Ingredients

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olive oil, onion, green bell pepper, red bell pepper, garlic clove, rotel tomatoes & chilies, black beans, whole wheat elbow macaroni, vegetable broth, cumin, sour cream, extra-sharp cheddar cheese, tortilla chips