Black Bean and Bell Pepper Soup

Total Time
Prep 10 mins
Cook 20 mins

A colorful and delicious vegetarian soup

Ingredients Nutrition


  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.
Most Helpful

I like the soup with a little extra spice. So far have just been adding Tapatio hot sauce. But I'm thinking of dropping some jalapeno bombs and adding some extra spices perhaps. I'd prefer to go 1/2 C on the noodles. Also using whole wheat tortilla chips as a garnish makes this soup bangin'!

Hillbilly Hungarian January 22, 2010

Soup is a little thin. Rotel makes it spicy hot--a good thing.

jan h. January 17, 2010