Ingredients:

• 1 (19 oz) can Tomato Basil soup (not condensed)
• 1 cup (from a 16 0z jar) roasted red bell peppers; pureed
• 1/2 cup tomato-red bell pepper juice*
• 1 teaspoon Ohana Volcanic Legend Spice Blend
• 1/2 teaspoon dry (powdered) English mustard
• 1 teaspoon fresh lemon juice
• 1 small tomato; sliced thin
• fresh tomato slices (optional)
• red jalapeno slices (optional)
• dried basil
• 1 pound beef cubes*

Directions:

Place tomato soup, red bell peppers and juice in a saucepan. Heat over low heat until small bubble appear around the edge of the saucepan. Stir in Ohana spice blend and dry mustard.

Allow to simmer for 5 minutes then remove from heat and stir in lemon juice. Divide between 2 warmed soup bowls and top with sliced tomatoes and red jalapeño. Sprinkle with dried basil and serve with bread and butter, if desired.

Yield:
2 large servings

*We like Knudsen brand. Vegetable juice (such as V-8) can be used
in place of the tomato-red bell pepper juice if unavailable in your area.