Bean Soup With Meatballs Recipe

Name: Bean Soup With Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x 15-oz (225 g) can kidney beans, rinsed and liquid removed; 1/2 c. (125 ml) dry yellow split peas; 1/2 c. (125 ml) dry mung beans*; 4 c. (1 L) water; 1/2 c. (125 ml) short-grain rice; 1/2 lb (225 g) grnd beef or possibly lamb; 1/4 tsp (1 ml) cayenne pepper; 1/4 tsp (1 ml) grnd cinnamon Salt and freshly grnd pepper to taste; 3 Tbsp. (45 ml) vegetable oil; 1 lrg onion, finely minced; 1 lrg ripe tomato, peeled and minced; 1 Tbsp. (15 ml) minced fresh dill; 1 c. (250 ml) yogurt

Servings: persons

1 x 15-oz (225 g) can kidney beans, rinsed and liquid removed
1/2 c. (125 ml) dry yellow split peas
1/2 c. (125 ml) dry mung beans*
4 c. (1 L) water
1/2 c. (125 ml) short-grain rice
1/2 lb (225 g) grnd beef or possibly lamb
1/4 tsp (1 ml) cayenne pepper
1/4 tsp (1 ml) grnd cinnamon Salt and freshly grnd pepper to taste
3 Tbsp. (45 ml) vegetable oil
1 lrg onion, finely minced
1 lrg ripe tomato, peeled and minced
1 Tbsp. (15 ml) minced fresh dill
1 c. (250 ml) yogurt

1
* Available in health food stores and Asian specialty shops
2
Combine the beans and half the water in a pot over moderate heat and bring to a boil.
3
Reduce the heat and simmer partially covered for 30 min.
4
Stir in the rice and cook an additional 30 min.
5
Meanwhile, mix together the grnd meat, cayenne, cinnamon, salt, and pepper.
6
Roll the mix into small 1/2-inch (1 cm) balls.
7
Heat the oil in a large skillet over moderate heat and saute/fry the onion till it is lightly browned, about 10 min.
8
Add in the meatballs and brown on all sides.
9
Stir in the remaining water and tomatoes and simmer covered for 30 min.
10
Add in the meatball mix to the bean mix.
11
Stir in the dill and yogurt and heat till almost boiling.
12
Serve immediately.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 x 15-oz (225 g) can kidney beans, rinsed and liquid removed, 1/2 c. (125 ml) dry yellow split peas, 1/2 c. (125 ml) dry mung beans*, 4 c. (1 L) water, and more.

Yes, Bean Soup With Meatballs Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!