Tomato Soup and Mangos with Olives

2 tablespoons chili powder

1/4 teaspoon cumin

1/8 teaspoon cinnamon

1/4 teaspoon each of dried thyme, onion powder and garlic powder

1/2 teaspoon of dried basil

Salt and pepper to taste

Two cloves chopped or smooshed garlic

Red pepper — rough cut

One small Vidalia onion

4 oz of mushrooms – sliced

Box of Pomi chopped tomatoes

One can of pinto beans

16 oz or so of vegetable broth (I used Trader Joe’s)

Saute onions, pepper and mushrooms then combine with all other ingredients and let it simmer!  It will be good.

Serve with a sprig of fresh parsley or cilantro

I added a dollop of Vegenaise mayo to my bowl because I like it and it adds a creamy texture

 

 

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