Total Time
7hrs
Prep 6 hrs
Cook 1 hr

I swear you taste the flavor of tamales in this simple and nourishing soup!

Ingredients Nutrition

Directions

  1. Soak beans as directed on the back of the package.
  2. In a 5-6 quart pot, bring water, pinto beans, and bay leaf to a boil.
  3. Simmer, covered for about 20 minutes Add onion, pepper, celery, chives, celery salt, garlic, tamari, cayenne, cumin, and olive oil.
  4. 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.
  5. Sir constantly, adding cornmeal mixture gradually into the soup.
  6. Simmer and continue stirring, for about 10 minutes, or until cornmeal is cooked (soup will get thick).
  7. Add seasonings to taste.
  8. Serve.

Reviews

(2)
Most Helpful

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.

BeckyF March 29, 2002

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.

Tebo March 08, 2004

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