Bone Broth Soup with Mexican Flavors

1 qt bone broth (cook large beef soup bone for 12+ hours in 2 qts water with 1 T vinegar till bone is porous) (http://www.westonaprice.org/Broth-is-Beautiful.html)

2c cooked soy beans (previously cooked in pressure cooker, or canned, with their broth)

1 1/2 c cooked corn (I used frozen from last summer)

1 qt tomatoes (frozen chopped from last summer)

2 green and 2 red bell peppers, chopped

1 medium onion, chopped

1T ground corriander

1T Mexican oregano

1T black pepper

2 t salt

1T homemade hot sauce

Water to make about 2-3 quarts

Mix everything together and simmer on low heat for a couple of hours. Adjust seasonings.