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Spicy Tomato Soup Recipe

Spicy Tomato Soup Recipe photo by Taste of Home

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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.

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Spicy Tomato Soup Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

5 15 20

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. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 174 calories, 1 g fat (trace saturated fat), 0 cholesterol, 699 mg sodium, 34 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Spicy Tomato Soup in Country Woman May/June 2006, p45

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Reviewed on Mar. 01, 2011 by JackH2010

When we made this soup, we added additonal beans, roasted tomatoes and extra macaroni. Everyone who had this soup really enjoyed it and my daughter sair she would make it again. It was really delicious on a very chilly evening.