Pati Jinich - Pinto Bean Soup with Masa Dumplings AKA "Belly Button Soup"

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Using homemade broth enhances flavor without added sodium.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide sweetness without the heat.

Chop 1/2 onion and add to a casserole at medium-high heat with 2 tablespoons of vegetable oil.

Sauté the onion until it wilts and begins to brown.

Slice 1 clove of garlic and add to the pot.

Add 2 ripe Roma tomatoes to the pot and cook until mushy and super soft.

Add 3 cups of cooked pinto beans and 1 cup of the cooking liquid to the pot.

Pour in 4 cups of homemade chicken broth and let it come to a strong simmer for 10 minutes.

In a separate bowl, combine 1 cup of corn masa flour, 3/4 cup of water, and a pinch of salt to make masa.

Add fresh cilantro, fresh mint, and 2 tablespoons of oil to the masa mixture, along with 4 ounces of queso fresco.

Shape the masa into small dumplings with a little indentation in the center.

Transfer the soup to a blender and puree until completely smooth.

Add 4 more cups of chicken broth to the blended soup.

Drop the masa dumplings into the soup and partially cover the pot.

Let the soup simmer for about 20 minutes until the dumplings are cooked through.

Prepare garnishes by chopping more cilantro and scallions, and mashing chiltepin chiles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary