Description
A colorful and delicious vegetarian soup
Ingredients
- Olive Oil
- Onion
- Green Bell Pepper
- Red Bell Pepper
- Garlic Clove
- Rotel Tomatoes & Chilies
- Black Beans
- Whole Wheat Elbow Macaroni
- Vegetable Broth
- Cumin
- Sour Cream
- Extra-sharp Cheddar Cheese
- Tortilla Chips
Instructions
- 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