Beef And Cabbage Soup A La Shoneys Recipes

CABBAGE AND BEEF SOUP

Cabbage and Beef Soup image

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 1h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1/2 medium head cabbage, chopped
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

SHONEY'S BEAN AND BEEF CABBAGE SOUP

Shoney's Bean and Beef Cabbage Soup image

This is a hearty soup is full of flavor! Along with the red beans, the mixture of ground meat and sausage gives this soup a unique flavor. If you're not a fan of spice I'd suggest leaving the Rotel out, it adds a kick. All the fresh veggies are what really make this soup yummy. Adding the cabbage at the end keeps it from getting...

Provided by Jean Goss

Categories Other Soups

Time 5h

Number Of Ingredients 14

Ingredients

1 bag(s) red kidney beans, soaked and drained
1 lb ground beef, browned and drained
1/2 lb ground sausage, browned and drained
1 medium onion, chopped
1 medium bell pepper, chopped
3 stalk(s) celery, chopped
3 clove garlic, chopped
1 medium cabbage, chopped
28 oz can of chopped tomatoes
10 oz Rotel tomatoes
8 oz tomato sauce
4 oz tomato paste
salt and pepper, to taste
seasonings of choice (basil, oregano, etc)

Steps:

1. Rinse beans and pick out any broken or bad beans. Soak the beans for two hours and drain.
2. Cook the beans until almost done according to the package.
3. Brown the ground beef and sausage and drain.
4. Add the onion, bell pepper, celery, and garlic and cook about 10 minutes.
5. Add this and your cans of tomatoes to the bean pot.
6. Season to your personal taste.
7. Cook about an hour longer. When beans are tender, mash some of the beans along the sides of the pot to get a thicker soup.
8. Add the chopped cabbage and simmer twenty more minutes. Serve warm with fresh toasted homemade croutons!

SHONEY'S CABBAGE BEEF SOUP

Shoney's Cabbage beef soup image

Make and share this Shoney's Cabbage beef soup recipe from Food.com.

Provided by Danny Beason

Categories Meat

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

1 (28 ounce) can tomatoes, drained
1 lb ground beef
1 medium onion, chopped
3 (13 3/4 ounce) cans beef broth
1 (15 1/2 ounce) can kidney beans
1/2 medium cabbage, chopped
2 tablespoons tomato paste (optional)
salt and pepper

Steps:

Chop the tomatoes and reserve the juice.
Brown the beef with the onions.
Drain the fat.
Add the beef broth, beans, tomatoes, and juice and tomatoe paste if desired.
Add the cabbage, and simmer till tender.
Add salt and pepper.

HEARTY CABBAGE & BEEF SOUP

Hearty Cabbage & Beef Soup image

This is a thick and hearty soup. Everyone loves it! The cabbage really makes the soup. I got it from The Best Of Country Cooking (second edition) cook book. I have shared this recipe many times because it is simple yet delicious, especially on a cold day.

Provided by Ellen Brody

Categories Beans

Time 1h20m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 (16 ounce) can kidney beans, undrained
1/2 head cabbage, chopped
1 (28 ounce) can tomatoes, chopped and liquid added to soup
4 cups water
4 beef bouillon cubes
chopped fresh parsley

Steps:

In a Dutch oven, brown beef, drain.
Add all remaining ingredients except parsley.
Bring to a boil.
Reduce heat and simmer, covered, for 1 hour.
Garnish with parsley.
*I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.

Nutrition Facts : Calories 126.3, Fat 4.4, SaturatedFat 1.7, Cholesterol 24.8, Sodium 494.5, Carbohydrate 11.1, Fiber 3.9, Sugar 4.1, Protein 11

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