(from Debra Wasserman's Simply Vegan)
Cook pasta in water until tender.
- 2 cups elbow macaroni
- 4 cups water
- 1 onion, chopped
- 2 tablespoons oil
- 3 cups tomato juice
- 4 teaspoons chili powder
- salt and pepper to taste
- 10-ounce box frozen corn
- 19-ounce can kidney beans, drained (or 2 cups cooked kidney
Saute onion in oil in a large pot.
Add remaining ingredients, as well as cooked pasta.
Simmer 15 minutes, stirring occasionally.
Adele's notes: This recipe is great because it doesn't require
any ingredients you can't get at a regular grocery store.
Even meat eaters like this one, and it's very hearty.