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