Pinto Bean Soup with Masa and Queso Fresco Dumplings

Name: Pinto Bean Soup with Masa and Queso Fresco Dumplings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 tablespoons canola or safflower oil (divided); 1/2 white onion (chopped); 1 garlic clove; 1/2 pound (about 2) ripe Roma tomatoes (cored and chopped); 3/4 teaspoon kosher or sea salt (divided, or to taste); 3 cups cooked pinto beans (with 1 cup of their cooking broth); 8 cups chicken or vegetable broth (divided); 1 cup corn masa flour (preferably the masa harina mix for tamales, but masa harina for tortillas also works); 3/4 cup water; 2 tablespoons crumbled queso fresco; 1 tablespoon chopped cilantro leaves; 1 tablespoon chopped mint leaves; Mexican crema (optional, for garnish); Sliced scallions (mint, cilantro and crushed dried chiltepín chiles or chiles de árbol, optional, for garnish)

Sopa de Ombligo

Recipe Yield

6 servings

Cooking time

55 minutes

Rate this recipe

4.91 from 10 votes

Ingredients

4 tablespoons canola or safflower oil divided
1/2 white onion chopped
1 garlic clove
1/2 pound (about 2) ripe Roma tomatoes cored and chopped
3/4 teaspoon kosher or sea salt divided, or to taste
3 cups cooked pinto beans with 1 cup of their cooking broth
8 cups chicken or vegetable broth divided
1 cup corn masa flour preferably the masa harina mix for tamales, but masa harina for tortillas also works
3/4 cup water
2 tablespoons crumbled queso fresco
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Mexican crema optional, for garnish
Sliced scallions mint, cilantro and crushed dried chiltepín chiles or chiles de árbol, optional, for garnish

To Prepare

Heat 2 tablespoons of oil in a large, heavy soup pot or casserole over medium-high heat. Add the onion and cook for 5 to 6 minutes until it has completely softened, the edges are golden brown, and there is a toasted and sweet aroma wafting from the pot. Add the garlic clove and and cook for another minute until the garlic is fragrant and has colored. Stir in the tomatoes and 1/2 teaspoon salt and cook for 5 minutes until the tomatoes have cooked down to a soft, thick paste.
Add the beans along with 1 cup of their broth, as well as 4 cups of the chicken or vegetable broth. Bring to a boil, reduce heat to medium, cover partially and simmer for 10 minutes. The beans should be completely soft and the broth thick and soupy.
Meanwhile, prepare the masa for the dumplings. In a medium bowl, combine the corn masa flour with the water and 1/4 teaspoon salt. Knead together with your hands. The dough will be very coarse and seem dry. Add the remaining 2 tablespoons of oil, queso fresco, cilantro, and mint, and mix together until the dough is very soft and homogenous, about 1 minute. Set aside.
Working in batches, puree the pinto bean soup in a blender until completely smooth. Pour back into the soup pot and whisk or stir in the remaining 4 cups chicken or vegetable broth. Set over medium heat and bring to a simmer. Reduce heat to low.
Begin forming the dumplings. Scoop up enough masa to make 1-inch balls, roll them between your hands (moisten your hands with water if they stick and, one-by-one, gently drop them into the soup. Once all the masa balls have been shaped and added to the soup, gently stir with a wooden spoon to make sure none stick to the bottom. Cover the pot partially with a lid and let the soup simmer gently for 15 to 20 more minutes until the masa dumplings are cooked through. They will thicken the soup as they simmer.
Taste the soup for salt and add more if need be. Serve hot, garnishing each bowl with a spoonful of fresh Mexican cream if desired. You may also sprinkle on some sliced scallions, mint, cilantro, and crushed chiltepín chiles or chiles de árbol for a punch of heat.
Note: If you are lucky enough to live next to a tortilleria or store that sells fresh corn masa, already mixed, go for it! You will need about 3/4 pound. Just mix it with the queso fresco, oil, mint, cilantro, and salt. If you can’t get ahold of fresh masa, rest assured that the corn masa made with masa harina for tamales or tortillas will still be excellent. If you have a choice between corn masa flour for tamales or for tortillas (they are two different products; masa harina for tamales will say so on the package), go for the tamal mix for these dumplings. The masa harina for tortillas is finer than the flour for tamales, but it will still work.

Comments

183comments inPinto Bean Soup with Masa and Queso Fresco Dumplings

Andre

Jan 09

This soup was excellent, and I will be making it again!

Just a note, that the recipe does not include instructions to dimple the dumplings. I came across this recipe without first watching the video clip about it and missed this detail. I am eager to make it again, and see how this impacts thickening as suggested in the video.

Thanks!

1. Pati Jinich
  
  Jan 14
  
  Great catch, thanks so much Andre!
  
MB

Jan 05

Hello Pati! I was wondering if the dumplings in this recipe could be made with fresh masa the way I make tortillas (by nixtamalizing my own corn, then grinding it up), or would that lead to the wrong dumpling texture? Thank you so much for any guidance, and for all the fantastic recipes!

1. Pati Jinich
  
  Jan 15
  
  Thanks to you MB for following! Yes, please, you can use fresh masa for your dumplings, yum!
  
Jillian

Dec 20

A lovely soup packed with flavor! My only substitution was canned fire roasted tomatoes (since fresh are a bit out of season in my area). Thank you Patti!

1. Pati Jinich
  
  Dec 20
  
  So glad you liked this soup, a total favorite of mine Jillian!
  
Kerrie Von Korper

Dec 13

A keeper! Husband and son devoured all the dumplings the first night. Made a second batch (made them a little smaller), loved how thick it made the soup. Used bacon fat for the oil, delicious. On second night added fresh lime before serving, enjoyed the bright note. Thank you Pati for sharing this recipe.

1. Pati Jinich
  
  Dec 20
  
  So glad everyone enjoyed this soup Kerrie, thanks so much for sharing!
  
Marjorie Holste

Nov 13

Pati, I made this recipe several days ago and it’s amazing. My family love your recipes.❤️🙏🏻

1. Pati Jinich
  
  Nov 25
  
  So happy to hear Marjories, hugs and thanks to all!
  
  1. Isabel
    
    Mar 04
    
    We loved this recipe. I’ve never had anything so Lucious and velvety. It had unique flavors. I made it exactly as your recipe. Thank you!
    
    1. Pati Jinich
      
      Mar 09
      
      😉
      
Christy

Sep 03

Miss Pati! This soup is SO GOOD! I had to cheat time on some things, I used a can of refried beans, rotel tomatoes and broth from making green chicken tacos the day before. It turned out wonderful! So filling without being heavy, and quick to make. It is very versatile if you have to improvise the ingredients also. Thank you for bringing good food to us from your kitchen!

1. Pati Jinich
  
  Sep 04
  
  My pleasure, love it when you guys make my recipes with your own twists and turns, yay!
  
Terri

Aug 28

Oh my goodness, Pati! This soup is simply wonderful. We had this for dinner tonight and I was sorry when I became full. I wanted to finish off the pot. Thank you for introducing me this soup as well as your other delicious recipes.

1. Pati Jinich
  
  Sep 04
  
  So glad to hear you loved this one as much as I do, yay!
  
Corina

Aug 25

Why is this called soap de ombligo? I can see the dumplings resemble an ombligo, but I don’t see any instructions to shape the dumpling that way?

1. Pati Jinich
  
  Sep 04
  
  You are absolutely right Corina! Here is the recipe for the dumplings and how to shape them like “ombligos”, enjoy! https://patijinich.com/chochoyotes-corn-masa-dumplings/
  
Dana Krisch

Aug 24

Had never heard of this, it sounds delish

1. Pati Jinich
  
  Sep 04
  
  It comes out pretty tasty 😉
  
Nancy

Jan 17

I made this today for a lunch with friends, one of whom is doing a 180 on her diet heavy on red meat, fat, sodium & carbs for health reasons. It’s a fabulous soup: rich, tasty and nutritious, with lots of fun condiments, a great demonstration that healthful food doesn’t have to feel like a sacrifice. Served the cheese on the side vs. in the dumplings and they were still yummy. Also served avocado as a side or optional add-in. Used only 1/2 the broth, no regrets. Huge thank you!

1. Pati Jinich
  
  Jan 29
  
  So glad you and your friends liked this one Nancy!
  
2. Berta
  
  Nov 18
  
  So easy and so tasty! Adding this recipe to my winter dinner rotation when I cook my beans. Thank you!
  
Kathy

Dec 15

I can’t wait to try this, looks so good. Thank you for sharing!❤⚘

1. Pati Jinich
  
  Jan 07
  
  My pleasure, hope you will love it Kathy 🙂
  
kim

Nov 18

if you use fresh masa is it the regular kind or the prepared type?

1. Pati Jinich
  
  Dec 11
  
  I will use regular 🙂
  
Cary Winter

Nov 14

This soup was delish!!! My son and I made it and we loved it!!

1. Pati Jinich
  
  Dec 11
  
  Awesome, thank you guys!
  
Cary W

Nov 12

Just made this and it was delicious!!! My husband and son loved it!!!

1. Pati Jinich
  
  Nov 17
  
  Yay, thanks so much guys!
  
Marcella Aguirre-Garcia

Oct 10

I made this and it came out perfect!!Thank you!

1. Pati Jinich
  
  Oct 24
  
  My pleasure!
  
Gerrit Spokane WA.

Sep 22

I love your show l try when I have time to make all your dishes please don’t stop

1. Pati Jinich
  
  Sep 26
  
  You are so sweet, thanks Gerrit!
  
Brenda M.

Sep 18

Is this belly button soup? Cuz that’s what I’m looking for.

1. Pati Jinich
  
  Sep 26
  
  Yes Brenda, this is the Belly button soup, enjoy!
  
Mary Lou Berg

Sep 17

My great Grandson has spent a great deal of time in the kitchen with me since age one, now 13 he can make his way around and make his favorite foods with no help at all, he cooks for his family once in a while, just the other day he made breakfast for his older brother,18 and got rave reviews for it. He was here today and you were on, he loves to watch the food network, so he sat down and you were making “Belly-Button Soup” I don’t think he remembers what was in it other Belly-Buttons!! so he said “Grandma get the ingd. we need to make that soup, and get Pati’s recipe. And I did that, and thank you so much, I made recipe books for the three kids and he is always asking if I put this or that into the books. I have lots of old family recipes going back several generations that they love and ask me to make often, Irish and germen heritage, and several of yours that we all love, So again thank you.

1. Pati Jinich
  
  Sep 26
  
  Aw, this is so sweet Mary Lou, thanks for sharing! Big hugs to you and all your family 🙂
  
Erl daGerl

Aug 22

Sopa de ombligo= belly button soup. WHy??? Especially if it does not even have meat?? Please elaborate!

1. Pati Jinich
  
  Sep 05
  
  The name refers to the shape of the masa and queso fresco dumplings 🙂
  
Nicholas

Jul 09

Can’t wait
to make. Caught your tv show today on pbs. Mahalo

1. Pati Jinich
  
  Jul 20
  
  Glad to hear you have been tuning in and enjoying the show, thanks!
  
Todd Thorne

Jun 26

Simply delicious and easy to make. The mint adds a surprising twist to the soup. Love the dumplings!

1. Pati Jinich
  
  Jul 11
  
  Yay! So glad you enjoyed one of my favorite soups Todd!
  
Betty

Jun 15

I can’t wait to try to cook this. Thank you so much. When you made this soup. I wondered which book this recipe was in. Looks wonderful.

1. Pati Jinich
  
  Jun 22
  
  Thanks so much Betty, so happy this recipe called your attention. It is included in my “Treasures of the Mexican Table” cookbook, the latest one 😉
  
Anonymous

Jun 12

The first time I made this I did not add the herbs to the dumplings, as it was the middle of winter and I was a little skeptical of how it would taste. Today I made it again and added the herbs. I don’t know why I questioned you Pati, the herbs are so good in the masa! Thank you for sharing this delicious soup recipe!

1. Pati Jinich
  
  Jun 21
  
  So glad you liked this one, it is one of my favorite soups by far!
  
Charles Moore

Jun 01

Just saw this episode today and definitely going to make. Looks delicious! I love dumplings and this recipe will be nice to make.

1. Pati Jinich
  
  Jun 10
  
  OMG Charles, I hope you’ll love this soup as much as I do, gracias!
  
Bonnie

May 07

I’m going to make these, but I was wondering how much ahead can the dumplings be made before cooking?

1. Pati Jinich
  
  May 15
  
  You can make them few hours in advance but keep them covered with plastic wrap so the outer layer of the masa do not get hard. Enjoy Bonnie!
  
Patsy Williston

May 01

Hola Pati,
On my local PBS station( WLIW) today 5/1/2022, you made a soup/stew from Jailisco. It had pinto beans, bacon , sirloin steak , and a green sauce made with tomatillos, chili peppers,and ? chicken stock . I did not write the recipe because I thought I would be able to get it online at your website. I have searched, but I could not find it. What is the name of this dish?

p.s. I LOVE YOUR SHOW.
Happy CINCO deMAYO

1. Pati Jinich
  
  May 10
  
  Hola Patsy, I think the recipe you are looking for is Carne en su jugo, here is the recipe for you, un abrazo! http://patijinich.com/carne-en-su-jugo/
  
Armando

Apr 12

I love this soup. I had to use every single pot in my kitchen to make it, but that was delicious!! I wasn’t sure about the mint and the ombligos but, they worked together just right.

1. Pati Jinich
  
  Apr 19
  
  So happy you liked it Armando! Haha, takes a bit of work but it is absolutely worth it, right?
  
Beatriz Williams

Apr 05

Excelente receta

1. Pati Jinich
  
  Apr 08
  
  Me alegra muchisimo que te haya gustado Beatriz, un abrazo!
  
Misty

Mar 06

This soup is incredibly flavorful and satisfying. I am a vegetarian and my husband isn’t. We were both very full and happy after eating this meal. I can’t stop eating it!

1. Pati Jinich
  
  Mar 08
  
  So glad you guys found something to share and enjoy together Misty, yay! 😉
  
Mimi

Feb 10

This soup is absolutely delicious. The perfect marriage between freshly cooked pinto beans and corn masa. It is quintessential northern Mexican. Reminds me of being in my Grandmother’s kitchen in La Union, New Mexico which is about 15 miles west of El Paso, TX. I make this soup at least once a month, but could easily eat it at least every week. My whole family loves it, even the kidlets. BTW, if you love Mexican food and you want authentic Mexican/ Border Mexican, visit El Paso, Texas. There are fresh tortilla factories throughout the city (and neighboring New Mexico) and you can eat at a different local mom and pop Mexican restaurant every day and NEVER be bored. “Suburb” Canutillo, TX is a good start. Plan to stay at least four weeks to eat your way through the city. If you are gutsy, dip into Juarez, Mex just across the border.

1. Pati Jinich
  
  Feb 11
  
  Thanks so much for the review Mimi, so happy you liked this soup so much. I have been to El Paso and I filmed the 2-episode series La Frontera in the area. You can check it out in this link: http://patijinich.com/series/la-frontera-season-1/
  
Leland Bull

Jan 16

Hi Pati Love to watch your show I saw this on create tv the other night and it is going to be my next soup for sure. Did I see a recipe where you poured sweet chili sauce over the potatoes at the end just before serving ? same episode as this wonderful soup .

1. Pati Jinich
  
  Feb 07
  
  So glad you are interested in this recipe Leland. In this episode I just made this soup and a Capirotada, no potatoes. However you may be talking about this overloaded potatoes that go with a chipotle crema on top 😉 http://patijinich.com/overloaded-double-baked-mexican-potatoes/
  
Tee

Jan 16

Can this be frozen (or just stored) with the dumplings included or would they break apart or become mushy? I want to make it for sick relatives who live a couple hours away and may not eat it right away.

1. Pati Jinich
  
  Feb 07
  
  I think it would be a better idea to freeze without the masa dumplings Tee 😉
  
Sue Rising

Jan 15

Looks delish Patti

1. Pati Jinich
  
  Jan 16
  
  Give it a chance Sue, you are going to love it 😉
  
Susie

Jan 11

I have made this soup twice and we love it! The first time I followed the recipe exactly as written. The second time I changed up the dumplings because I felt they were a little heavy. I left out the queso fresco and the oil and substituted 1 beaten egg. The dumplings were more tender and lighter. In fact they floated to the top of the soup. Thank you, Pati. I love your show!

1. Pati Jinich
  
  Feb 04
  
  Thanks to you for tuning in Susie, so glad to hear you made the dumplings to your taste, yay!
  
Mary Sánchez

Jan 05

Jan 5 2022

I love this soup!!!!

1. Pati Jinich
  
  Jan 07
  
  Yay! So glad you do 🙂
  
Kristina

Jan 04

I made this for dinner and it was hearty and delicious! I used half the amount of broth recommended for a thicker soup and topped it with avocado and green chiles. Will definitely make it again.

1. Pati Jinich
  
  Jan 07
  
  So glad you liked it Kristina! Avocado? Yes, please 🙂
  
Janice

Dec 27

I received your new book for Christmas and love it already. I’m finishing making this soup now and it’s just delicious. I used white corn masa from Masienda so the dumplings are very flavorful. I’m just not sure what their texture should be when cooked. Do they stay kind of mushy or should they firm up?

1. Pati Jinich
  
  Dec 27
  
  A good combination of both Janice, they should not be completely hard for sure, enjoy!
  
Ruby Fandrich

Sep 24

I want to have my pinto beans with Masa balls, ( dumplings) tonight a but I only have aunt jamina fine yellow corn meal. Can I do it with what I have or maybe flour?

1. Pati Jinich
  
  Sep 28
  
  I do not think those would work for this recipe Ruby, you need the sturdiness of the masa 😉
  
Monica Rose

Aug 09

In love with this soup — I keep making this soup over and over. Thank you for sharing it!

1. Pati Jinich
  
  Aug 15
  
  So glad you love this soup so much Monica, yay!
  
Sarah Miranda

May 15

Hi Pati!
I love watching your videos on YouTube 🙂 You are such a happy & enthusiastic chef. Your love for Mexican cuisine is inspiring. I am a Romanian that married a Mexican so I love trying authentic Mexican recipes.
So, I just finished a bowl of this and it was SO delicious! Definitely a keeper. The problem for me was that almost all my dumplings fell apart or disintegrated in the soup. Is it because I used instant corn masa flour? (That is what my husband brought home from the grocery store lol)
Even so, it thickened the soup perfectly and I can’t wait to try more of your recipes. I would definitely make this again as well.
Thank you so much!!

1. Pati Jinich
  
  May 23
  
  So glad you guys liked the Soup Sarah, next time try the masa for tamales, it will work better. Enjoy!
  
Linda

May 11

We made this soup last night (I had cooked the pinto beans the day before and kept out 3 cups of beans and 1 c of the cooking liquid. I also saved all of the cooking liquid to serve as the broth in the soup). I also added some granulated chicken soup mix to the broth, 1 t per cup of cooking liquid). The soup was delicious! I formed the dumplings both as suggested in the recipe (1″ balls) and as you made them on the television program (with an indention in the middle, or “belly button”). I wanted to see if they would taste differently regarding density after cooking or if they would hold together to the same extent. Both versions worked very well, but I think those with the indentions were perhaps cooked in the most delicate way. We loved the recipe and will have the remaining soup tonight. We topped the soup with chopped cilantro, parsley and diced fresh jalapeno (mild). This was such a good recipe and we will make it regularly! Thank you for all you are doing!

1. Pati Jinich
  
  May 23
  
  Thanks so much for the detailed review Linda, I am so glad you and your family liked this soup. Hugs to all 🙂
  
Ann

May 06

This is now one of my favorites. Thank you for sharing this delicious recipe.

1. Pati Jinich
  
  May 10
  
  So glad you like this soup Ann, yay!
  
Martha

Apr 22

This soup is great! Very easy and so tasty. The mint is essential. I have never worked with masa before but I think the dumplings turned out pretty well. The soup didn’t thicken like I expected but still delicious and I will make again!

1. Pati Jinich
  
  Apr 25
  
  So glad you liked it Martha, thanks for the review 😉
  
Torrie

Apr 22

These were so tasty! I will need to practice more with the dumplings because some fell apart a bit in the soup while cooking, but still delicious. I ended up adding an egg to help hold them together, which worked well, but will certainly try again with the original recipe. I love the texture the masa dumplings gives to the soup. My three boys love to help out in the kitchen and they had so much fun with this recipe. Gracias!

1. Pati Jinich
  
  Apr 30
  
  Thanks so much for the feedback Torrie, so glad the soup was fun to prepare and yummy to eat. Hugs to all!
  
Ayrnn

Apr 21

Hola Pati! Quick question. Do you think this recipe would be as good if I use epazote instead of the mint? Just wondering if it will still be as delicious!? What are your thoughts?

1. Pati Jinich
  
  Apr 25
  
  I think it would be yummy with epazote but a completely different flavor. Just make sure you are careful with how much epazote you use, remember it is very pungent. If you decide to go for it, let me know how it comes out Ayrnn, good luck!
  
Janelle

Apr 13

I made this for my husband and son tonight. This soup is wonderful! Thank you.

1. Pati Jinich
  
  Apr 30
  
  So glad to read your family enjoyed this soup Janelle 😉
  
Haydee Licari

Mar 28

Oh my Goodness! I remember my grandma used to make me this soup when I was little! Thank you for sharing this recipe! I am definitely making it ! Thank you!💕💕💕👏🏼👏🏼👏🏼🥰

1. Pati Jinich
  
  Apr 11
  
  My pleasure Haydee, hope you like it! 🙂
  
Darlean C. Arellano

Mar 28

Senora Pati
What a fun and ❤ warming soup any day of the week! I surprised my Mexican neighbors and thought I can up with the creative name, but I said no…A secret friend did YOU! They loved it tremendously. I accompanied it with a side of pickled chili Manzanos and white onions. Thank you for sharing your culinary visions and reciepes. Your boys have grown to wonderful young men. ( I watch you on Create ) Dios te Bendiga

1. Pati Jinich
  
  Apr 11
  
  Thanks so much Darlean for your kind words and for sharing with your neighbors, so glad everyone enjoyed the Sopa de Ombligo, yay!
  
Holly Boughton

Mar 20

Wow Pati!!! So good. I will make this again and again. Thank you for your amazing recipies!!!!💃

1. Pati Jinich
  
  Mar 20
  
  So glad you liked this Sopa Holly, I love it as well. Un abrazo!
  
Julie

Feb 26

My husband lived in Oaxaca five years and we have been back many times. I had never made this soup but is now one of my favorites! If you can’t be in Mexico then bring Mexico home to you! Thanks for all your wonderful recipes!!

1. Pati Jinich
  
  Mar 07
  
  Absolutely Julie! So glad to read you’ve had the chance to visit Oaxaca a lot, isn’t it a magical place? Un abrazo to both of you.
  
Shagirlie

Feb 17

I really like this recipe. It’s different than any other soup I’ve made. I enjoyed all the flavors. The mint in the dumplings was a great touch. I had a half a smoked chicken leftover from earlier in the week so I cleaned it, cubed it, and added it to the soup towards the end. I put some of the smoked chicken bones in the pinto beans when I cooked them. At the very end, I added the gelatin from the chicken to the soup, too. It all blended really well together and was quite delicious. I love all the flavors and the dumplings are perfect. The chicken added a wonderful smokiness and heartiness to an already fantastic soup.

1. Pati Jinich
  
  Feb 20
  
  Wow, love the way you made this recipe your own! Thanks for sharing 😉
  
Janet Serrano

Jan 16

Simply deliciosa! My boys were not sure what to think while I was making it but after smelling the aromas and tasting it they approved and I loved how easy and quick it was to make! The dumplings were like yummy little pillows to compliment the flavorful bean goodness . I will be making this again very soon! Thank you for all your yummy authentic recipes!

1. Pati Jinich
  
  Jan 17
  
  Thanks so much for your feedback Janet, so glad the boys approved!
  
Rita Yee

Dec 23

I made this last night, using some masa mix I had left in the freezer from making tamales, with thoughts of using that for the dumplings. Apparently, this is a different density of masa mix as it completely dissolved in the soup. I will try again using the dumpling instructions provided in this recipe. I also forgot to buy Roma tomatoes. I had some Rotel tomatoes and chiles in the pantry, so used 2 cans of those. Even with the dumplings dissolved, this soup was awesome. I do believe I’ll use the canned Rotel tomatoes when I try it again.

1. Pati Jinich
  
  Dec 24
  
  Thanks for the feedback Rita! Yes, this dumplings are different than tamales masa, but so glad to hear you liked the soup anyway, I am sure the dissolved masa gave it a nice texture as well 😉
  
Pat Gonzalez

Dec 19

Pati, it has been a while since I saw the episode, but I was intrigued by your entire trip to Sonora. I saw this recipe and knew I wanted to make it. Tonight I decided to try it. Of course as usual I lacked a few ingredients but I improvised. I cooked a couple of slices of pork belly and a few veggies and a chipotle pepper and a bit of the sauce. I loved the Smokey flavor of the pepper. My husband loved it. I didn’t have cilantro but I made a cabbage slaw with sliced radishes with a vinaigrette to top the soup. Delish. Thank you. You have so inspired my cooking style.
Patty G.

1. Pati Jinich
  
  Dec 21
  
  Gracias Patty! Love it when you guys make my recipes your own by playing with fun ingredients, enjoy!
  
JJ Alexander

Sep 30

Hi Pati, I saw you make this soup and had to try it. It is very delicious and unusual.
Two things I’ve done to make it a main dish soup, added more vegetables and a little chicken.
Also, my family loves this soup and they are crazy about the dumplings, so much so that I now
make a double batch of dumpling dough and put half in the freezer for a future pot of this
wonderful soup. Thanks for the great recipe!

1. Pati Jinich
  
  Oct 04
  
  Thanks so much JJ, I hear you, the dumplings are beyond! Enjoy you guys 😉
  
Damien

Sep 28

Hola….. Comfort food at its finest..

1. Pati Jinich
  
  Oct 04
  
  I know! Glad you liked them Damien 🙂
  
Trish Guthrie

Sep 23

Hola Pati!! I had such a great time making this soup with my kids. They LOVED the dumplings. My son, who is Mr. Picky, had 2 helpings! I will have to make more next time. Thanks for such wonderful recipes and your awesome show.

1. Pati Jinich
  
  Sep 24
  
  Thanks for tuning in Trish, so glad the littles approved, enjoy!
  
Dani

Sep 21

Saw this recipe yesterday. Can not wait to try it! Looks so good!!

1. Pati Jinich
  
  Sep 24
  
  It is GOOD 🙂 Thank you Dani.
  
Heattie

Aug 08

One of my new comfort foods! I’ve had great success down under (Australia) with this recipe. I found the masa harina flour and used soft paneer cheese as a substitute for Queso Fresco. It was soooo delicious! I can’t get over how the simple ingredients of pinto beans and tomatoes make such a tasty soup plus the dumplings make it so satisfying – especially on a freezing cold and wet Sunday here in the southern hemisphere…. I’ll be making this again for family and friends!
Thank you so much Patti 🙂 🙂

1. Pati Jinich
  
  Aug 11
  
  Thanks to you Heattie, happy to hear you were able to get your hands on some masa harina. I’m sure paneer was also delicious in this soup, enjoy 😉
  
Medtran49

Aug 04

We really liked this.

1. Pati Jinich
  
  Aug 04
  
  Thank you!
  
Heattie

Jul 31

I’m in far away Australia …. and this looks like a great recipe to try with my grandchildren this week (during this pandemic lockdown). Just hope I can find the masa flour here.
Thank you

1. Pati Jinich
  
  Aug 05
  
  Crossing my fingers for you to find it Heattie, it is really a yummy soup and fun to prepare with kids. Good luck!
  
Andrea

Jul 09

Made this for dinner tonight and it turned out as delicious as we expected after seeing it on your show. Will definitely be making it again! Thanks so much for your wonderful show! Our whole family enjoys it! Next we want to make that bread pudding from the same episode. Thanks again and take care!

1. Pati Jinich
  
  Jul 12
  
  Gracias Andrea, this soup is so hearty and filling, it is like a whole meal! Glad you guys liked it 🙂
  
Ashley

Jul 05

Muchas gracias Pati! I’m almost finished cooking this soup and it smells wonderful. My husband and I love you show. We can’t wait to try more recipes!

1. Pati Jinich
  
  Jul 08
  
  Gracias a ti Ashley, enjoy!
  
Mark

Jun 24

Hola Pati!
I wanted to thank you for this delicioso recipe! We saw this episode last week and before I could mention how good it sounded, my wife beat me to it. I made it this evening, and it was so good. I squeezed a bit of lime juice in mine, and sprinkled a bit of cotija cheese on top. I printed off several other recipes, and can’t wait to try them.

1. Pati Jinich
  
  Jun 27
  
  Lime juice and cotija cheese! Yummy additions Mark, I am sure your soup was delicious 😉 My best to you and your wife.
  
Mari

Jun 05

Absolutely delicious! I have made this recipe twice since seeing it on PBS in April. I doubled the recipe both times because we love this so much and we love having leftovers for the next day . The only changes I made were to hold back about 1 cup of the broth to produce a stronger Bean flavor. Also, I used an immersion blender and decided to leave some chunks of beans throughout the soup for more texture. Can you tell that we like our beans? I was amazed at how the Masa dumplings impart a wonderful Masa dough flavor into the broth itself. This is a perfect comfort soup during the covid-19 pandemic.

1. Pati Jinich
  
  Jun 10
  
  Thank you so much for the feedback Mari, wonderful ideas, thanks for sharing 😉
  
Michelle Gamboa

May 20

I just made this soup and it was so delicious!! I love your show!! Thank you Pati!

1. Pati Jinich
  
  May 20
  
  So glad you liked it Michelle!
  
Shannon F

May 17

We made this for Mother’s Day dinner because my mom had two teeth pulled the week before – ouch – and we wanted something ‘souper’ easy….It was GREAT!! The soup is so flavorful it can be eaten by itself, but who can resist dumplings?? I love the extras you added to the masa in this recipe. We’re having the leftovers tonight with fresh dumplings because of course those got gobbled up the first go-round. Thank you so much for introducing us all to the vast array of Mexican dishes, as well as giving the personal background into the different cultures. We love every episode!

1. Pati Jinich
  
  May 23
  
  Thanks so much Shannon for your message, glad to hear this soup was spot on. I hope your Mom was not in bad pain for a long time!
  
Morgan Evatt

May 11

Pati, my whole family loves your show including my kids 7, 5, 3. My husband and I lived in Mexico for a year and love authentic Mexican food. We are having Sopa de ombligo for dinner tonight. What do you recommend to serve alongside it?

1. Pati Jinich
  
  May 11
  
  Hey Morgan, thanks for your message! This soup is super hearty and filling because of the masa dumplings, I think it makes it a full meal by itself, so maybe just have some salad on the side for something fresh, how about this: http://patijinich.com/pati_2020/chayote-apple-and-jicama-salad-with-avocado-and-pepita-dressing/
  
Jesse T

May 08

Saw it last night, gonna make it tomorrow!!! I love “bean broth” so this should be amazing.

1. Pati Jinich
  
  May 11
  
  It is really delicious Jesse, hope you like it!
  
Francine

May 08

I just saw you make this on tv and it looks so good…I hope will taste as good as yours. I love watching your shows and wish I was young again and could cook like you. Thank you for all your recipes and tours of Mexico. I’m Italian and our cultures are so similar. I can’t wait for your new season.

1. Pati Jinich
  
  May 11
  
  Thanks so much for the kind words Francine; stay tuned, the new season will start airing this Fall 😉
  
Debra Barba

May 08

What is the name of the mini wood molcajete you used to crush the peppers?

1. Pati Jinich
  
  May 11
  
  Hi Debra, I don’t think it has a particular name, we just call it a molinito or little grinder. It is a great tool, but I don’t think it is easy to find 🙂
  
Steve Gilbert

May 07

Hi Pati, your programs are inspirational & fueled by boundless enthusiasm & culinary genius! We just caught this episode tonight, and plan on making a batch of your ‘Belly Button’ soup. Happen to have made chicken stock today & theres a bag of pinto beans on the shelf so perfect timing. Plus have some smoke dried chiltepins to crumble on the finished soup – that came from the Mercado in Nuevo Laredo a LONG time ago, but have kept quite well, still packing good heat & flavor. Thank you, all the best to you and family and stay safe!

1. Pati Jinich
  
  May 11
  
  Wow Steve, you have all you need! Thanks for trying this recipe, let me know how it comes out 😉
  
Amber

May 06

Thanks for the great recipe. I love the cheese and herbs in the chochoyotes! I’ve made this before and decided I wanted some subtle heat so this time I added 2 dried Arbol chiles to the beans along with the onion and tomato. And then puréed with everything else. Turned out to be a great addition.

I also doubled the beans portion of the recipe and set it aside after I puréed it. Planning to use it for enfrijoladas later in the week!

1. Pati Jinich
  
  May 11
  
  Great Amber, love chiles de arbol!
  
Elena De' La Rosa

May 03

I love you program once I seen how delicious this soup looked I just have to try your recipe. Thank you Elena D.I will remain a true supporter of your program, youre an amazing chef 🙏💓💋

1. Pati Jinich
  
  May 03
  
  Thanks so much Elena for the kind words 😉 Thrilled that you will be trying this recipe!
  
Steven Douglas

May 03

Beautiful food from a beautiful woman with a beautiful heart. Que rica!!

1. Pati Jinich
  
  May 03
  
  Thank you Steven!
  
Gabriel Naranjo (from Michigan)

May 02

I just watched this episode and I fell in love with that amazing sopa. We have an amazing Mexicano grocery store in Detroit and the next time I visit, I am getting the masa to make the dumplings. I LOVE your show and your amazing country! Thank you for bringing your beautiful smile and awesome recipes for us to recreate in our own kitchens.

1. Pati Jinich
  
  May 04
  
  Thank you so much Gabriel! Love to read that you enjoyed this soup 😉
  
Cherise

Apr 30

Hi Pati, I was making tortillas and had leftover masa and remembered your belly button soup because it looked so simple and yummy. I didn’t look up the recipe because I was already in the kitchen so mine isn’t the same but the idea was there. We had just finish making a fresh pot of beans for dinner also. I drained the liquid into a new pot and added some of the beans. Into the masa, I mixed garlic powder, oregano, and cotija (didn’t have queso fresco) and dropped them into the bean juice. The result was delicious. Yay for leftovers! Thank you for the inspiration.

1. Pati Jinich
  
  May 13
  
  That’s a perfect use for left over masa Cherise, great job!
  
Elizabeth

Apr 18

Pati. Ame verte hoy en tv y te busque en Instagram eres extraordinaria !! No pude ver en la receta de hoy que tipo de carne usaste. No soy muy buena en elegir buena carne. Preparaste una base de papas chorizo cebollas trocitos de carne y un huesito en el top y la sal sita de tomate y jalapeño eso se veía tan delicioso. felicitaciones !!! Y también quisiera consultarte que tipo de queso blanco le pones a tus recipes ( brand). Mucha gracias Un Beso

1. Pati Jinich
  
  Apr 19
  
  Gracias Elizabeth! Esa receta que es la de Carne y Huevos con Hash de Papa y Salsita Asada lleva sirloin steak, aqui puedes encontrar la receta completa http://patijinich.com/pati_2020/sinaloa-steak-and-eggs-over-potato-hash-with-roasted-salsita/. Normalmente utilizo queso fresco en mis recetas, de cualquier marca que tengan en el mercado latino en ese momento, por ejemplo FUD o Cacique 😉
  
Shelley Volinsky

Apr 11

Hello. I saw you make this on television and thought it sounded interesting. A great meatless meal. I followed your recipe exactly and looked just like your picture and it WAS AMAZING!!! I love your show.

1. Pati Jinich
  
  Apr 19
  
  Thanks so much Shelley! Stay tuned as the new Season is coming out in the Fall and it is going to be so much fun 😉
  
Sel Runn

Apr 08

Hi Pati, what a wonderful show of not only recipes but the travels you make. Though we have been through beautiful Mexico, there has much we have missed. With you show we have learned about the different corners of this country and the people. What a wonderful life these kind and respectable people have. Someday we look forward returning. We look forward to your show and the many places you are so lucky to go. Thank you

1. Pati Jinich
  
  Apr 09
  
  Thanks so much Sel for you kind words about the Show and my beautiful Mexico, you made my day 😉
  
Judith Stewart

Mar 29

This seems like the comfort food we all need right now!

1. Pati Jinich
  
  Apr 02
  
  It is really comforting and delicious Judith, hope you give it a try. Stay safe!
  
Mariana G.

Mar 29

Hola Pati! Mire su programa por primera vez en PBS y aunque soy nacida en Mexico creída en los Estados Unido nunca he hecho esta receta. La hice ahora y toda mi familia le encantó! Estoy emocionada de ver su programa y continuar cocinar sus recetas! Muchas gracia Pati es muy simpática y le deseo mucho éxito!

I recommend this soup it’s a perfect hardy soup for cold rainy days any day and especially to enjoy while we are indoors during these times!

1. Pati Jinich
  
  Apr 02
  
  Gracias Mariana! Que alegria saber que la familia disfruto mucho de esta sopa, es de mis favoritas. Gracias por ver el programa 😉
  
Cheri Gracier

Mar 24

My husband and I love watching Pati Sundays on PBS. I just made”Bellybutton Soup”, I have say so easy and a major plus, all ingredients are easily available. It is fantastic definitely a keeper!!!!

1. Pati Jinich
  
  Mar 26
  
  Good job Cheri! Thanks for trying this recipe, you know how much I love soups!
  
Ernestina Kimball

Feb 13

Pati, do you have a recipe for making queso fresco?

1. Pati Jinich
  
  Feb 18
  
  Hi Ernestina, I do not have a recipe at the moment but I might surprise you soon! Stay tuned 😉
  
Matt J.

Jan 31

I love this soup! I was able to easily make it vegan by using plant-based queso fresco and crema. I was surprised by how much time I needed to make the soup but it was certainly worth the effort! I saw Pati make this on her show and new I could adapt it to my vegan lifestyle. I love the show (I have several shows saved forever on my DVR) and can adapt many of the recipes. How about an episode with Mexican vegan/vegetarian meals?

1. Pati Jinich
  
  Jan 31
  
  Hi Matt, thanks for the suggestion! Actually, Episode 13 of Season 2 of the show is all about vegetarian. You can find more information and recipes here http://patijinich.com/pati_2020/show/patis-mexican-table-season-2/
  
Melinda Lopez

Jan 11

How can I find the episode to watch again?

1. Pati Jinich
  
  Jan 13
  
  This recipe is from Season 8, Episode 7 “Jinetes, Adventure in the Mountains.” You can check for a rerun here: http://www.tracmedia.com/LOL/PatisMexicanTable2/ or find it on Amazon: https://www.amazon.com/gp/video/detail/B081P2YKWX/ Enjoy the soup and episode, Melinda!
  
JG

Dec 16

Recipe is excellent. Tastes amazing. Thanks Pati!

1. Pati Jinich
  
  Dec 16
  
  Thank YOU JG.
  
Donna

Dec 12

Love your show! When you say 3 cups cooked pinto beans… Which recipe of yours, would you recommend for cooking the beans first? I thought it might be your Frijoles de Olla? Can’t wait to make this this weekend, thanks!

1. Pati Jinich
  
  Dec 13
  
  Exactly! You can use this recipe, Donna: http://patijinich.com/pati_2020/frijoles_de_olla/
  
Barbara

Dec 04

It looks like you put a thumbprint into your dumplings after rolling them into 1” balls. Is that the case? Or are they rolled like gnocchi?

1. Pati Jinich
  
  Dec 12
  
  Yes I do! Roll the dough into 1-inch balls, then, with your little finger, make a dimple in the middle of each dumpling.
  
Loonchick

Dec 03

It looks like the dumplings are flattened in the picture. Did you leave out a step?

1. Pati Jinich
  
  Dec 12
  
  Oh no, I just put a little finger imprint in them, Loonchick. I first, roll the dumplings into 1-inch balls, then, with my little finger, I make a dimple in them.

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