*  Exported from  MasterCook  *

                        Black Bean and Pasta Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     vegetable oil
   1      large         red onion, diced, about 1 1/4 cups
   2      cloves        garlic, crushed
   2      15 oz. cans   black bean soup
   1      15 oz. can    black beans, rinsed and drained
   2      10.5 oz.      cans low-sodium chicken broth
   1      pound         fresh, ripe tomatoes, chopped about
                        1 1/4 cups
     1/4  teaspoon      fresh ground black pepper
   1      cup           small egg bow pasta, about 1/3 of a
                        12 ounce package
   2      tablespoons   red wine vinegar
   1      roasted       red pepper from 7 oz. jar, drained
                        and cut
                        into thin strips, about 1/2 cup,
                        optional
                        hot corn bread made from package mix

In a 4 qt. saucepan over medium-high heat, heat oil; add onion and garlic; cook about 4 min. 
stirring frequently until onion is softened.  Stir in black bean soup, beans, chicken broth,
 tomatoes, and pepper; bring to a boil.  Add pasta, reduce heat to low. 
 Simmer uncovered for 9-10 min. stirring occasionally until pasta is tender. 
 Remove from heat; stir in red wine vinegar. If desired, serve garnished with red
 pepper garnish and accompanying corn bread.

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