1 lb. pinto beans, soaked overnight in 2 qts. water, do not drain
6 beef bouillon cubes (optional)
3/4 c. chopped onion
4 cloves garlic, minced
3/4 c. sliced celery
3/4 c. julienne cut carrots
1 can (about 14 1/2 oz.) stewed tomatoes (not plain canned)
1 1/2 c. shredded or finely cut cabbage
Salt & pepper to taste

To the beans in a large heavy kettle, add bouillon cubes, onion and garlic. Cover and simmer 1 1/2 hours or until beans are nearly tender. Add celery, carrots, stewed tomatoes and meatless balls that have been made rather small and rolled in flour and fried in deep oil until medium brown. Simmer 15 minutes. Add cabbage and cook 15 minutes longer. Salt and pepper to taste. Makes 6 to 8 servings.

MEATLESS BALLS:

1 c. cracker crumbs
3/4 c. chopped pecans
1 c. grated mild colby cheese
3 or 4 beaten eggs
1/2 tsp. garlic salt
1 med. onion, chopped fine
1/2 tsp. liquid smoke flavoring
1 tsp. salt
3 or 4 drops red food coloring

Mix. Make rather small. Roll in flour and fry in deep oil until brown.