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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Mexican Vegetable Soup

Ingredients
• 2 cups chopped olives
• 2 cups  mushroom pieces
• 1 package frozen corn
• 1/4 tsp garlic powder
• 1/2 tsp cumin
• 1 large can vegetable juice
• 1 large onion, chopped
• 1 large can tomatoes
• 1 green pepper, dices
• 4 cup cans kidney beans
• 1 cup dry macaroni – cooked separately
Directions
1. Put all ingredients in a heavy pan and bring to a boil an then simmer 30 to 40 minutes.
2. Cook macaroni according to package directions.
3. Add to soup during last five minutes.
4. Serve hot.

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