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Spicy Tomato Soup

When you'd rather be playing than cooking, you might want to give Birmingham, Alabama cook Jaime Hampton's tomato soup a try. Using canned corn and black beans, it goes together fast and is a great accompaniment to sandwiches.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8-10 servings

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 1 can (46 ounces) tomato juice
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/4 cup salsa
  • 3 teaspoons dried oregano
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon crushed red pepper flakes, optional
  • Shredded cheddar or Monterey Jack cheese, optional

Directions

  • Cook the macaroni according to package directions. Meanwhile, in a large saucepan, combine the tomato juice, corn, beans, salsa, oregano, garlic powder, basil, cumin and pepper flakes if desired; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes.
  • Drain macaroni; stir into the soup. Garnish with cheese if desired.
Nutrition Facts
1 cup: 174 calories, 1g fat (0 saturated fat), 0 cholesterol, 699mg sodium, 34g carbohydrate (7g sugars, 4g fiber), 7g protein.

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