INGREDIENTS
- 1 c. dry pinto beans
- 4 c. water
- 1/2 tsp. salt
- 3 beef bouillon cubes
- 1/2 c. onions
- Sprinkle of garlic salt
- 1/2 c. sliced celery
- 1/2 c. julienne carrots
- 1 (7 oz.) can stewed tomatoes
- 1 dozen meatballs (recipe follows)
- 3/4 c. cabbage, shredded
- 1/2 lb. ground beef
- 1/8 c. minced onion
- 1 tsp. chopped parsley
- 1 egg white
- 1/8 c. bread crumbs
- 1/16 tsp. pepper
- 1/4 tsp. oregano
INSTRUCTIONS
Combine pinto beans and water; soak overnight. Add salt, bouillon cubes, onions, and garlic salt. Cover and simmer for 1 1/2 hours or until beans are nearly tender. Add celery, carrots, tomatoes, and meatballs. Simmer for 25 minutes. Add cabbage, shredded. Cook for 5 minutes more. Season with salt and pepper. Sprinkle with parsley.
Meatballs: Combine and shape into 1 dozen meatballs. Brown in 1 teaspoon oil. Drain well. The meatballs recipe is ready to serve....enjoy the soup ! Amazing !
cabbage-and-meatball-vegetable-soup
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