Mexican Soup

Recipe courtesy of Judy Marlowe, Hagerstown, MD

  • 1.0 4-ounce can olives, chopped
  • 1.0 4-ounce mushroom pieces
  • 1.0 package corn, frozen
  • 0.25 teaspoon garlic powder
  • 0.5 teaspoon cumin
  • 1.0 large can vegetable juice
  • 1.0 large onion, chopped
  • 1.0 large can tomatoes
  • 1.0 green pepper, diced
  • 2.0 15-ounce cans kidney beans
  • 1.0 cup macaroni, cooked separately

Put all ingredients except macaroni in Dutch oven. Bring to a boil and simmer 30 to 40 minutes. Cook macaroni according to package directions. Add to soup during last five minutes.