Black Bean and Bell Pepper Soup

Recipe by christie lynne
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the green and red bell peppers, onion, and garlic in olive oil over medium heat until softened, about 6-8 minutes.
  • 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.
  • Add broth, beans, and Rotel diced tomatoes and chiles to the onion/bell pepper mixture.
  • Season with cumin and simmer for 10-15 minutes.
  • Just before serving, add cooked elbow macaroni to the soup.
  • Garnish individual bowls of soup with shredded cheddar cheese, crushed tortilla chips and a dollop of sour cream.
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