Description
I grew up in Kansas City, where my parent’s would go to Shoney’s once a week. They had an all-you-can-eat soup and salad bar and it was the highlight of my week. Even as a kid, I’ve always loved soup. Then we moved out of state. Even though it has been nearly 40 years since I last had it, I never forgot about their beef and cabbage soup. I decided to recreate it based off my memory and here is what I came up with. Enjoy!
Ingredients
- 1 pound lean ground beef
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 2 rib (blank)s celery, sliced
- 2 (15 ounce) cans dark red kidney beans, drained and rinsed
- 1 (28 ounce) can crushed tomatoes
- ½ head cabbage, shredded
- 2 cups beef broth
- 2 cups water
- 2 cubes beef bouillon
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- salt to taste
Instructions
- Crumble ground beef in a large soup pot and cook over medium-high heat for 5 minutes. Drain grease. Add bell pepper
- onion
- and celery. Cook for 5 minutes.
- Increase heat to high. Add kidney beans
- tomatoes
- cabbage
- beef broth
- water
- beef bouillon
- garlic
- and Worcestershire sauce; stir to combine. Bring to a boil
- reduce heat
- and simmer for 30 minutes. Ladle into bowls and salt to taste.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8