1 lb. pinto beans
2 qts. water
3/4 c. chopped onion
3/4 c. juillienne cut carrots
2 dozen browned meatballs
2 tbsp. parsley flakes
1 tsp. salt
6 bouillon cubes
3/4 c. chopped celery
1 (14 1/4 oz.) can stewed tomatoes
1 1/2 c. shredded cabbage

Cook beans with water, salt, bouillon cubes and onions until beans are tender. Add celery, carrots, parsley, tomatoes and meat balls. Simmer 25 minutes. Add cabbage. Cook 5 minutes. If you want this more tomatoey, add some tomato juice depending on your own personal taste. But taste first after it is done because excellent just as recipe is.