Tamale Soup

• 2 23 cups pinto beans, presoaked
• 8 cups water
• 1 large bay leaf
• 1 cup onion, chopped
• 12 cup green peppers or 12 cup red pepper, diced
• 2 cups celery, chopped
• 1 tablespoon dried chives
• 1 teaspoon celery salt
• 3 cloves garlic, minced
• 1 tablespoon tamari
• 14 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 13 cup olive oil
• 34 cup yellow cornmeal
• 1 tablespoon bacon bits (optional)
• salt and pepper

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.

pinto beans, water, bay leaf, onion, green peppers, celery, chives, celery salt, garlic, tamari, cayenne pepper, ground cumin, olive oil, yellow cornmeal, bacon bits, salt

Taken from www.food.com/recipe/tamale-soup-18804 (may not work)