Preparation time: a few minutes
Cooking time: 40 minutes
 

Look at the instructions on the package of tapioca that you buy. Some tapioca requires overnight soaking in water.

1. Dice the red pepper; peel and finely chop the onions and garlic, then sauté everything in a little olive oil in a pot set over medium heat for 5-10 minutes or until the vegetables have colored slightly.
2. Add the fresh peeled, seeded and diced tomatoes. Season. 
3. Add the water and bouquet garni (thyme and bay leaf). 
4. Bring to a boil; cook for about 20 minutes. 
5. Remove the bouquet garni and purée the soup in a blender. 
6. Add the corn and kidney beans along with the 2 tbsp. Mexican spice. 
7. Return to the boil; sprinkle in the tapioca while stirring. Cook 7 minutes. Serve hot.