Bean and Meatball Soup
3 cups Dried Bean and Lentil mix (found in the bulk section of most health food stores)
4 cups Vegetable Stock
Pinch white pepper
2 Bay Leaves
Fresh chopped parsley
Salt and fresh cracked black Pepper
Water (enough to make 1 inch fluid above everything)
Soak beans for a couple hours and then drain. Add all the ingredients together and bring to a boil. Reduce to a slow simmer.
Lean ground beef (I use 7% fat)
¼ red onion finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
Fresh cilantro and mint leaves (as much as you like)
Combine all the ingredients well and form into ¾-1 inch meatballs. Place on a baking sheet and bake at 350 for 20 minutes. Remove from oven and add to soup pot when beans are beginning to get soft, but still have bite. Continue simmering soup on low until beans are done. Salt to taste and remove bay leaves.