Soup for a Chilly Evening



Hi everyone!

  If you’re fleeing from or weathering the effects of Hurricane Sandy tonight, please be safe.  You’re in my prayers. 


After a week of unseasonably warm and sunny weather, we’re now getting gusty winds, temperatures in the 40’s,  and rain in central Ohio.  This is what the midwestern “edge” of a hurricane feels like.


This kind of weather always puts me in the mood for soup.  I like my soup hot and cheesy with a little spice. 



tamale soup

pic source



Tamale Soup is a family favorite.  It’s easy to make and kid friendly.

Here’s the recipe:


1 lb. ground beef

1 chopped onion

1 chopped green pepper (I usually leave this out, green peppers aren’t real popular around here)

1 can of corn, drained

2 beef bouillon cubes

2 cups water

1 Tbsp. chili powder (or more to taste)

1 tsp. cumin (or more to taste)

1 tsp. salt

2 fifteen ounce cans diced tomatoes

1 fifteen ounce can tomato sauce

1 fifteen ounce can pinto beans, drained and rinsed

10 fresh, canned, or frozen tamales

Shredded cheese (cheddar or colby and monterey jack)



Brown beef and onion and green pepper in a dutch oven with cooking spray.  Add corn and bouillon cubes dissolved in water.  Add other ingredients, except the tamales and cheese.  Bring to a boil and then simmer for 30 minutes to allow the flavors to blend.  Add the tamales just before serving, cut into 1 inch pieces.  Top servings with cheese.


If you like cornbread with your soup, try some Naughty Cornbread from Our Best Bites.  Yum!

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