Black Bean and Bell Pepper Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A colorful and delicious vegetarian soup Ingredients:
2 tablespoons olive oil |
1 medium onion, peeled and chopped |
1 green bell pepper, seeded and chopped |
1 red bell pepper, seeded and chopped |
1 garlic clove, peeled and minced |
1 (10 ounce) can rotel tomatoes & chilies, undrained |
1 (29 ounce) can black beans, drained and rinsed |
1 cup whole wheat elbow macaroni |
4 cups vegetable broth |
1 teaspoon cumin (or to taste) |
sour cream (garnish) |
extra-sharp cheddar cheese, shredded (garnish) |
tortilla chips (garnish) |
Directions:
1. Saute the green and red bell peppers, onion, and garlic in olive oil over medium heat until softened, about 6-8 minutes.
2. In a separate sauce pot, bring salted water to a boil and cook the elbow macaroni according to the package directions. Drain, return to pot, and mix with a little olive oil to prevent sticking.
3. Add broth, beans, and Rotel diced tomatoes and chiles to the onion/bell pepper mixture.
4. Season with cumin and simmer for 10-15 minutes.
5. Just before serving, add cooked elbow macaroni to the soup.
6. Garnish individual bowls of soup with shredded cheddar cheese, crushed tortilla chips and a dollop of sour cream.
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