
Here is a recipe from Country Woman magazine (May/June 2006) that I just dug out the other day.  It was super easy since it's meatless, which is just fine by me.  Rachel and Abby had a little, but it was a hair spicy for their taste buds.  Oh well, more for me.

**
Spicy Tomato Soup**
8 ounces uncooked 
elbow macaroni1 can (46 oz) 
tomato juice1 can (15-1/4 oz) whole kernal 
corn, drained (I just throw in some frozen)
1 can (15 oz) 
black beans, rinsed an drained
1/4 cup 
salsa3 tsp dried 
oregano1-1/2 tsp 
garlic powder1 tsp dried 
basil1 tsp ground 
cumin1/2 to 1 tsp 
crushed red pepper flakes, optional  (I think this is what put it over the edge for the kids)
Shredded cheddar or Monterey Jack cheese, optional
1.  Cook the macaroni according to the package directions.  Meanwhile, in a large saucepan, combine the tomato juice, corn, beans, salso, oregano, garlic powder, basil, cumin and pepper flakes if desired; bring to a boil.  Reduce heat; cover and simmer for 8-10 minutes.  I did add a bit of water because the tomato juice just seemed to thick for me.
2.  Drain macaroni; stir into the soup.  Garnish with cheese if desired.   Yield 8-10 servings.