Description
Enjoy a comforting bowl of Tamale Soup with tender masa dumplings! Packed with beans, corn, and spices, this vegetarian soup is a delicious twist on traditional tamales.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
For the Tamale Dumplings:
- 1 cup masa harina
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup warm water
For Garnish:
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
. Make the Soup Base
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the diced tomatoes, vegetable broth, black beans, corn, cumin, and chili powder. Season with salt and pepper to taste.
- Bring the mixture to a simmer and cook for about 20 minutes to let the flavors meld.
2. Prepare the Tamale Dumplings
- In a mixing bowl, combine masa harina, baking powder, and salt.
- Add vegetable oil and warm water, mixing until a soft dough forms.
3. Add Dumplings to the Soup
- Once the soup has simmered, use a spoon to drop small portions of the tamale dough into the soup.
- Cover the pot and let the dumplings steam in the soup for about 15 minutes, or until they are cooked through and fluffy.
4. Serve
- Ladle the soup into bowls and garnish with chopped cilantro.
- Serve with lime wedges for squeezing over the top.
Notes
- Add diced jalapeños or a pinch of cayenne for extra spice.
- Make it heartier by adding shredded chicken or crumbled sausage.
- For a vegan version, ensure vegetable broth and other ingredients are plant-based.
