Ingredients
8 ounces uncooked elbow macaroni1 can (46 ounces) tomato juice1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) black beans, rinsed and drained1/4 cup salsa3 teaspoons dried oregano1-1/2 teaspoons garlic powder1 teaspoon dried basil1 teaspoon ground cumin1/2 to 1 teaspoon crushed red pepper flakes, optionalShredded cheddar or Monterey Jack cheese, optional
Preparation
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.
