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Black Bean and Bell Pepper Soup

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“A colorful and delicious vegetarian soup”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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