This soup is infused with the soothing scent of cumin. Serve with a salad and Masa Dumplings (page 271).  

• 1 tablespoon oil or ¼ cup vegetable broth, for sautéing
•  1 onion, diced
•  1 small red bell pepper, diced
•  1 stalk of celery, diced
• 1 carrot, peeled, diced
• 2 cloves of garlic, minced
•  1-2 jalapeño pepper, seeded and finely chopped
•  1 tablespoon of New Mexico red chili powder
•  ½ teaspoon of red pepper flakes
•  1 teaspoon of cumin
•  ½ teaspoon of coriander
•  1 teaspoon of Deb’s Seasoning (page 269)
•  1 teaspoon of salt
•  1 large can of hominy or two smaller cans, drained and rinsed
•  1 cans of pinto beans, drained and rinsed
•  1 can (28 oz) of diced fire-roasted tomatoes, with juices
•  3 cups of vegetable broth or water
•  3 tablespoons of masa mixed into
•  ½ cup of water

In a large soup pot, warm ¼ cup of vegetable broth or 1 tablespoon of oil over medium heat. Add onion, bell pepper, celery, carrot, jalapeño and garlic. Sauté until onions are tender about 5 minutes.  Stir in chili powder, red pepper flakes, cumin, coriander, Deb’s seasoning and salt. Add hominy, pinto beans, diced tomatoes and pour in 3 cups of broth or water. At this point, if soup is too thick add water to thin. Turn up heat and bring to a boil.  Reduce heat and add masa mixture. Simmer for 30 minutes until soup has reduced to desired thickness.