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Printed Book:

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Texas Meatball Soup

In a bowl, mix together beef, garlic, and half of the onions. Add a pinch of sea salt and pepper for flavour. Make several small meatballs. Set aside. Put oil in a large sauce pan and heat on medium-high heat.

 

Add meatballs, green pepper, zucchini, celery and remaining onion, and sear for 8 minutes. Add broth, salsa and kidney beans. Stir and bring to a boil. Add the spices, sea salt and both peppers. Reduce heat to medium-low, cover, and simmer for 45 minutes.

 

Serve in bowls garnished with fresh cilantro leaves.

Ingredients:

1)

organic extra lean ground beef : 0.65 lb

2)

garlic clove, chopped: 1

3)

onions, chopped: 2

4)

sea salt: 1 pinch

5)

pepper: 1 pinch

6)

olive oil: 2 tablespoon

7)

green pepper, chopped: 1

8)

zucchini, chopped: 1

9)

celery stocks, chopped: 2

10)

low-sodium vegetable broth: 5 cup

11)

medium organic salsa: 1.5 cup

12)

cooked kidney beans: 1.5 cup

13)

chili powder: 2 teaspoon

14)

cumin: 0.5 teaspoon

15)

coriander: 0.5 teaspoon

16)

bay leaves: 2

17)

sea salt: 1 teaspoon

18)

pepper: 1 teaspoon

19)

crushed red pepper: 0.25 teaspoon

20)

cilantro for garnish: 0

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