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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. 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:
1. 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.
2. Drain macaroni; stir into the soup. Garnish with cheese if desired. Yield: 8-10 servings.
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