Prep 6 hrs
Cook 1 hr
I swear you taste the flavor of tamales in this simple and nourishing soup!
- 2 2⁄3 cups pinto beans, presoaked
- 8 cups water
- 1 large bay leaf
- 1 cup onion, chopped
- 1⁄2 cup green peppers or 1⁄2 cup red pepper, diced
- 2 cups celery, chopped
- 1 tablespoon dried chives
- 1 teaspoon celery salt
- 3 cloves garlic, minced
- 1 tablespoon tamari
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1⁄3 cup olive oil
- 3⁄4 cup yellow cornmeal
- 1 tablespoon bacon bits (optional)
- salt and pepper
- Soak beans as directed on the back of the package.
- In a 5-6 quart pot, bring water, pinto beans, and bay leaf to a boil.
- Simmer, covered for about 20 minutes Add onion, pepper, celery, chives, celery salt, garlic, tamari, cayenne, cumin, and olive oil.
- Bring again to boil, then reduce heat and simmer, covered until the beans are tender In blender, blend 2 cups of the hot soup broth with the corn meal and the bacon bits until smooth.
- Sir constantly, adding cornmeal mixture gradually into the soup.
- Simmer and continue stirring, for about 10 minutes, or until cornmeal is cooked (soup will get thick).
- Add seasonings to taste.
If you don't have the time to soak the beans for the longer period of time you can use 2 cans of Pinto Beans (15 1/2 ounce). It can also use a little extra hot sauce. Otherwise it is great.
I followed the recipe to the letter. I found the cornmeal thickened it too much and I had to thin it down a lot with extra water. I also found this to be far too bland for me. I loaded it with cilantro and hot sauce to accomodate the blandness but it still just didn't get it to where I though it should be.