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This soup is very quick to put together - 20 to 30 minutes total. You can make the dumplings and prepare the garnishes while the soup simmers. I highly recommend taking the time to make the dumplings and add the garnishes… they really make the soup special.

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 tbsp chili powder
• 2 tsp crushed garlic (or minced)
• 3 cups vegetable broth
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper
• ½ (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained

Dumplings

• 1/3 cup masa harina
• 1/8 tsp salt
• 3 tbsp hot water
• 1 tsp olive oil

Garnishes

• chopped fresh cilantro
• fresh lime juice
• crumbled queso fresco

Directions

Heat oil in your soup pot over medium-high heat. Sauté onion 5-7 minutes or until soft. Add chili powder and garlic, sauté for 30 more seconds. Add broth, spices, pinto beans and tomatoes, bring to a boil, and then cover, lower heat and simmer for 20 minutes.

To make dumplings, combine masa harina and salt. Add hot water and oil, stir until you have a soft, somewhat dry dough. Add more water, if needed, so the dough sticks together. Divide dough into little balls- try to make 24 if possible. The smaller the dumplings, the better. Add dumplings to soup and cook uncovered for 3 minutes until dumplings float. Stir in cilantro and juice. Ladle into bowls and top with queso fresco.

Serves: 4