Spicy Tomato Soup Recipe

4.5 3 2
Spicy Tomato Soup Recipe
Spicy Tomato Soup Recipe photo by Taste of Home
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Spicy Tomato Soup Recipe

Read Reviews
4.5 3 2
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 cup: 174 calories, 1g fat (0 saturated fat), 0 cholesterol, 699mg sodium, 34g carbohydrate (7g sugars, 4g fiber), 7g protein.

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

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JackH2010 User ID: 5851589 81603
Reviewed Mar. 1, 2011

"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."

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devilgrrl User ID: 5356323 110931
Reviewed Dec. 4, 2010

"Very tasty & comforting, especially in winter. Didn't think it was spicy but that's ok. My son & i loved it!"

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Nlheitzman User ID: 2707252 91512
Reviewed Sep. 17, 2008

"Very good! Wouldn't change a thing!"

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