Black Bean And Bell Pepper Soup - cooking recipe

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)

Preparation

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.