Black Bean and Bell Pepper Soup

A colorful and delicious vegetarian soup

• Ready In: 30 mins
• Serves: 6-8

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.