Sheree's Homemade Cooking Made Easy

This soup recipe is a family favorite, and we cook it several times a year. This was served at our local Shoney’s restaurant many years ago before it closed down. (not sponsored) It is a really simple soup to make. You will need the following ingredients:

Shoney’s Cabbage SoupPhoto bySheree

Recipe:

1 pound of ground chuck

1 clove of garlic, minced

1 onion, diced finely

2 ribs of celery, diced

1 bell pepper, diced

1 15 oz can of kidney beans

1/2 of a medium fresh cabbage head

3 14 oz cans of beef broth

1 quart of diced tomatoes

salt and pepper to taste

Preheat a large dutch oven or stock pot on the stove to medium high heat.

Shoney’s Cabbage SoupPhoto bySheree

Add the ground chuck and brown, Drain the grease and place the ground beef back into the pot. Add the diced onion, celery, garlic, and bell pepper and cook this until the vegetables have wilted.

Wash and cut the cabbage into bite size pieces making sure to remove the core as this part of the cabbage is not edible.

Shoney’s Cabbage SoupPhoto bySheree

Add the cabbage, kidney beans, beef broth, tomatoes, tomato paste and salt and pepper to the pot and bring to a low simmer and cook until the cabbage is tender. This will take at least 25 – 30 minutes. Enjoy!

Shoney’s Cabbage SoupPhoto bySheree

Note: You can cook this is a crock pot just make sure to brown the ground chuck before you add it to the crock pot and then cook it on low for 6 – 8 hours or on high for 4 – 6 hours.

I like to serve this soup with a dinner roll or some buttermilk cornbread on the side. This is also great heated up the next day if you are lucky enough to have leftovers.