“I swear you taste the flavor of tamales in this simple and nourishing soup!”
READY IN:
7hrs
YIELD:
3-4 Quarts
UNITS:
US

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: