Tosca Reno's Meal in bowl mexican soup

6 cups low sodium veggie stock or water
1 lg purple onion sliced
2 red bell peppers sliced into ribbons
2 chili peppers coarsley chopped
5 tomatoes coarsley chopped
2 cloves of garlic through a garlic press
3 bouillon cubes (i didn't add this)
2 tsp chili powder
2 tsp taco spice (i used cumin as it smells like taco spice and i don't know where to get "clean" non processed taco spice)
1 tsp paprika
1 can of red kidney beans
Dash of tabasco

1. Place stock and all veggies in a stockpot (except beans) Bring to a boil and then simmer on low for 10 min.
2. Add kidney beans and heat through.
3. Add tabasco to your liking.

Optional:add a dallop of yoghurt cheese
(Yoghurt cheese is plain yoghurt that you let sit over night and drain through cheese cloth. It can be used for icing, dips, sour cream anything really!!!)

I cut up whole grain tortillas and brushed them with olive oil. I am baking them to crisp up like chips and serving it with it!


I sent this recipe to my friend Tracey Scott and she suggested the following to make your own taco spice. I whipped up a batch and put it in one of my empty spice containers and labelled accordingly.


"I just use organic chili power, cumin, tumeric, and you can add organinc onion powder and garlic powder" says Tracey.