Over the Border Soup


There is slight chill in the air today. Fall has definitely arrived! It’s time for all the warm and comforting soups and stews, this one is one of my favorites. It is already packed for tomorrow’s lunch. I hope that you will enjoy it as well.

3 cups of vegetable broth
3 cups of (clean) chicken broth (If want you can use all 6 cups for veg. broth)
1 lg purple onion, chopped
1 red pepper, chopped in chunks
1 yellow pepper, chopped in chunks
3-4 fresh chopped tomatoes or a can/jar, drained
1 cup corn kernels
2 tbsp minced garlic
2-4 tbsp jalapenos
3 veg bouillon
2 tsp hot Mexican chili powder
2 tsp taco seasoning
1 tsp smoked paprika
1 can pinto beans, drained
several dashes of hot sauce

In a large soup pot, combine everything but the hot sauce and stir. Bring to a boil, then let simmer for about 20 minutes. Add hot sauce and serve. Or if making ahead of time, add hot sauce before refrigerating or freezing. This is also great with a touch of low fat or vegan sour cream on top when serving..

When I don’t have time to make my own taco seasoning, I use this one.


This makes several servings as you can see. I freeze them for quick grab lunches on the way out the door..Makes working and eating clean when one works 6-7 days a week a lot easier…


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