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Recipe for Shoney's Cabbage Beef Soup

Recipe for Shoney's Cabbage Beef Soup

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Prep Time 3 hours
Cook Time 2 hours
Total Time 5 hours
Course Main Course
Cuisine American
Servings 8

Equipment

  • Large pot or Dutch oven
  • Skillet
  • Wooden spoon
  • Cutting board and knife
  • Measuring Cups and Spoons
  • Ladle
  • Bowls and spoons

Ingredients
  

  • 1 bag of red kidney beans soaked and drained
  • 1 lb ground beef browned and drained
  • 1/2 lb ground sausage browned and drained
  • 1 mid onion chopped
  • 1 mid bell pepper chopped
  • 3 stalk celery chopped
  • 3 clove garlic chopped
  • 1 mid cabbage chopped
  • 28 oz can of chopped tomatoes
  • 10 oz Rotel tomatoes optional
  • 8 oz tomato sauce
  • 4 oz tomato paste
  • 2 teaspoons Worcestershire sauce
  • salt and pepper to taste
  • seasonings of choice

Instructions
 

  • Rinse the beans and remove any broken or bad ones. Soak the beans for two hours, then drain.
  • Cook the beans according to package directions until they are almost done. They should still have a little bite.
  • In a skillet, brown the ground beef and sausage, draining any excess fat.
  • Add the onion, bell pepper, celery, Worcestershire sauce, and garlic to the beef. Cook for about 10 minutes until softened.
  • Add the beef and vegetable mixture along with the canned tomatoes to the beans. Season to taste. Simmer for 1 hour.
  • Mash some beans against the side of the pot to thicken the soup. Add the chopped cabbage and simmer for 20 more minutes.
  • Serve the Shoney's cabbage beef soup warm, topped with fresh homemade croutons! Enjoy this comforting classic.