Mexican Soup

 

1 4-ounce can chopped olives
1 4-ounce can mushroom pieces
1 package frozen corn
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1 large can vegetable juice
1 large onion, chopped
1 large can tomatoes
1 green pepper, dices
2 15-ounce cans kidney beans
1 cup dry 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.

- Recipe courtesy Judy Marlowe, Hagerstown, Md.