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Categories:
Soup pinto beans water kosher salt California chili powder ground cumin fresh cilantro onions garlic olives celery carrot tomatoes cabbage meatballs ground beef egg breadcrumbs onion kosher salt oregano
Viewed: 39 - Published at: 2 years agoIngredients
- soup
- 1 cup dry pinto beans
- 8 cups water
- 1 teaspoon kosher salt
- 6 beef bouillon cubes
- 1 tablespoon california chili powder
- 1 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- 2 chopped onions, divided
- 2 fresh garlic cloves, minced
- 1 (4 1/4 ounce) can sliced olives, drained
- 1 cup celery, halved lengthwise and sliced to 1/4-inch
- 1 cup carrot, halved lengthwise and sliced to 1/4-inch
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 1/2 cups cabbage, shredded
- meatballs
- 1 lb ground beef
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup onion, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon oregano
Method
- Soak 1 cup pinto beans overnight in 8 cups room-temperature water before starting soup.
- Add salt, bouillon, chili powder, parsley, garlic and half the chopped onion to beans in water. Cover and simmer for 1-1/2 hours or until beans are tender.
- Meanwhile, combine meatball ingredients, shape into 1" balls. Saute until brown on all sides. Set aside until beans have finished simmering that first 1-1/2 hours, then add meatballs to soup.
- If too much of the soup broth has evaporated away, add water at this point, to desired consistency. Then add celery, carrots, tomatoes and remaining chopped onion to soup. Bring to a boil, then turn down, cover and simmer 25 minutes.
- Add cabbage and simmer 15 minutes.
