1 c. dried black beans
1 lg. onion, chopped
2 (14 oz.) cans chicken broth
1 (28 oz.) can whole tomatoes, cut up with liquid
2 tsp. sugar
1/4 tsp. pepper
1 tbsp. bottled hot salsa
1 c. uncooked elbow macaroni
2 tbsp. salad oil
2 lg. cloves of garlic, crushed
1 lg. red pepper, chopped

In 3 quart saucepan, cover beans with water. Bring to boil, cover and cook for two minutes. Turn off heat and let stand for 1 hour. Drain.

In 5 quart saucepan, heat oil over medium-high heat. Add onion and garlic; saute until onion is soft about 3 minutes. Add beans and broth; bring to boil. Simmer covered 1 1/2 hours. Add tomatoes with liquid, sugar, pepper and salsa. Simmer 15 minutes.

Meanwhile cook pasta according to the package and drain. Add pasta and red pepper to soup. Simmer 5 minutes.

Garnish with a little chopped green onion and chopped cilantro (fresh coriander) leaves.