Tamale Soup

"I swear you taste the flavor of tamales in this simple and nourishing soup!"
 
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Ready In:
7hrs
Ingredients:
16
Yields:
3-4 Quarts
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ingredients

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directions

  • 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.
  • Serve.

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Reviews

  1. 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.
     
  2. 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.
     
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RECIPE SUBMITTED BY

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