Shoney's Beef Cabbage Soup
AmericanBeefEasy75 minBy Northstar
Ingredients
Servings
4
- 1 lb lean ground beef
- 0.5 head medium cabbage, shredded and chopped
- 2 ribs celery, sliced
- 1 small bell pepper, cut into small pieces
- 1 medium onion, diced
- 16 oz canned kidney beans
- 28 oz canned whole tomatoes, chopped
- 4 cubes beef bouillon cubes
- 0.3 tsp garlic powder
- 0.3 tsp garlic salt
- 0.5 tsp salt, or to taste
- 0.3 tsp black pepper, or to taste
Instructions
- 1
In a large pot, brown ground beef over medium heat, breaking into small pieces. Drain excess fat.
- 2
Add remaining ingredients to the pot: cabbage, celery, bell pepper, onion, kidney beans, tomatoes (with juice), and bouillon cubes.
- 3
Fill the empty 28-oz tomato can with water and add to the pot. Stir in garlic powder, garlic salt, salt, and pepper.
- 4
Bring to a boil over high heat, then reduce heat to medium-low.
- 5
Simmer for at least 1 hour, or until vegetables are tender. Stir occasionally.
- 6
Taste and adjust seasoning before serving.
Tags
soupamerican