Black Bean And Bell Pepper Soup

• 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)

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.

olive oil, onion, green bell pepper, red bell pepper, garlic, tomatoes, black beans, whole wheat elbow macaroni, vegetable broth, cumin, sour cream, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/black-bean-and-bell-pepper-soup-403828 (may not work)