Beef and Cabbage Soup a La Shoneys
photo by *Parsley*
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 453.59 g ground beef
- 1 head cabbage
- 2 celery ribs
- 1 bell pepper
- 1 onion
- 453.59 g can kidney beans
- 793.78 g can tomatoes
- 4 beef bouillon cubes
- 2 garlic cloves
- 9.85 ml Worcestershire sauce
- 473.18 ml water
- 4.92 ml pepper
directions
- Dice the vegetables.
- Brown the ground beef.
- Drain.
- Add onion, celery, bell pepper and garlic.
- Cook until wilted.
- Add the diced cabbage.
- Add tomatoes juice and all.
- Add Worcestershire sauce.
- Add pepper.
- Add 2 cups water.
- add boullion cubes
- Add drained beans.
- Cook 30 minutes.
Reviews
-
This was a nice thick, hearty soup, just what my husband needed after a long day of working out in the snow! A few changes I made were to cut back on the bouillon by half, I didn't see the need for all that extra sodium, and I threw in some leftover corn. I've already put this into my recipe box and will be sure to make again.
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Thanks so much for posting this, I used to visit Shoneys just to have this soup. Now I can make it. I followed your recipe a couple months ago and it was LOVED by all and disappeared quickly (and it's soooo easy). I'm making it again this weekend and may add additional vegetables. Thanks again. Fabulous!!!
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This was a delicious soup served along with some garlic bread. I cut the recipe in half for DH and I and used a can of rotel tomatoes and some left over canned tomatoes along with some left over corn and green beans. Just right...a little kick which we love and the flavor...WOW! Will be making this again. Thank you. Made for Think Pink Breast Awareness 2009.
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RECIPE SUBMITTED BY
<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p>
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