Pinto and Cabbage Soup with Rice

Once again, I found a YouTube video making pretty much what I had already half written as a recipe.  This time it was Spain on a Fork.  I'm giving him partial credit because he inspired me to add arborio to my version instead of having a side of chips for the starch.

When I use pintos, the recipe generally ends up Hispanic-themed.  I was sick, and had spent an hour watching videos of Indian food the day before, so this ended up closer to a curry.  It probably smelled very strong, but my nose was stuffed up.  Assuming it's twice as flavorful as what I tasted.

2 Tb olive oil
*1/2 tsp each brown mustard seed, cumin seed, and coriander seed
salt to taste
*1/2 tsp each turmeric powder and allspice
1 tsp paprika
1/2 yellow onion, diced, about 1 C
*2 cloves garlic, minced
*1 15 oz can diced tomatoes with their juice
*2 Tb tomato paste
1/2 small cabbage, cored and thinly sliced (about 1 lb)
1 C diced carrots (2-3)
*1/2 C arborio rice
*1 15 oz can pinto beans, drained and rinsed (about 3/4 C from dry)
*5 C vegetable or meat-based broth
1/2 bunch cilantro, chopped
*juice of 1 lemon

1.  If making the beans from dry, soak 8 hours, drain and rinse.  Bring to a simmer and cook 1-1/2 hours.  Drain.

2.  Heat the oil over medium in a soup pot.  Add the seeds and half a teaspoon of salt and cook until the seeds start to pop.  Add turmeric, allspice, and paprika and cook until fragrant.  Add onion and cook until softened, about 8 minutes.

3.  Add garlic, tomatoes, and tomato paste.  I actually used my last bag of frozen cherry tomatoes because the plant has rebounded and there will be more soon.  It was about a pint.  Cook until broken down and some of the juice has reduced.

4.  Add sliced cabbage and stir to coat in the aromatic mixture.  Cook for 5-10 minutes, until broken down.

5.  Add in carrots, rice, beans, and broth.  Bring to a low boil.  Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.  If rice is not finished, simmer until tender.

6.  Stir in chopped cilantro and lemon juice.  Simmer 5 more minutes for flavors to meld.  Taste and adjust seasonings.  Serve hot.

Serves 4 as a main dish, 6-8 as an appetizer

Difficulty rating  :)