Black Bean and Bell Pepper Soup

By christie lynne on December 15, 2009

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    1. 2 tablespoons olive oil
    2. 1 medium onion, peeled and chopped
    3. 1 green bell pepper, seeded and chopped
    4. 1 red bell pepper, seeded and chopped
    5. 1 garlic clove, peeled and minced
    6. 1 (10 ounce) cans Rotel tomatoes & chilies, undrained
    7. 1 (29 ounce) cans black beans, drained and rinsed
    8. 1 cup whole wheat elbow macaroni
    9. 4 cups vegetable broth
    10. 1 teaspoon cumin ( or to taste)
    11. sour cream ( garnish)
    12. extra-sharp cheddar cheese, shredded ( garnish)
    13. tortilla chips ( garnish)


  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.