Tamale Soup

Total Time: 7 hrs Preparation Time: 6 hrs Cook Time: 1 hr

Ingredients

• 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

Recipe

• 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.