Instructions: Prepare tamales. They need to be steamed for 90 minutes.

While tamales steam, prepare soup. Gently sweat the celery, carrot and onion using the pan spray until the onion has softened, keeping a lid on the pot except when stirring. Add oregano, cumin and garlic. Sweat for a few more minutes. Add the stock and simmer 30 minutes.

Add tomato products, zucchini, corn, garbanzo beans and adobo paste. Simmer 10 minutes.

Unwrap the tamales, place 2 each in 6 large bottom soup bowls. Ladle soup over tamales. Garnish, if desired, with chopped cilantro, crumbled Queso Ranchero, and a squeeze of lime.

NOTES : A collection of Terry Conlans recipes can be found in his cookbook Lean Star Cuisine.

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