Shoney's Beef Cabbage Soup Recipe
Shoney beef Cabbage Soup is a classic dish known for its amazing texture. This soup is full of vegetables and lean beef protein, making it nutrient-dense and offering a good mix of vitamins, minerals, and protein. It's ideal for a hearty dinner, particularly on a winter day.
Ingredients
- 1 lb Ground beef
- 1/2 head Cabbage
- 2 Celery ribs
- 1 Bell pepper
- 1 Onion
- 1 can kidney beans (16 ounces)
- 1 can Tomatoes (28 ounces)
- 4 Beef bouillon cubes
- 2 Garlic cloves
- 2 tablespoons Worcestershire sauce
- 2 cups Water
- 1 tablespoon Pepper
Instructions
- Take a big-sized bowl. Add some olive oil to that and let it heat over a medium flame. Using a spoon, break up the ground beef while it cooks until it turns brown.
- Add the minced garlic and finely diced onion to the pot with the beef. Cook for about 5 minutes, or until the onion is aromatic and transparent.
- Add the chopped celery, sliced carrots, and shredded cabbage and mix. Cook for another five minutes, stirring now and then.
- Add the tomato sauce, diced tomatoes, and beef broth. Add the oregano and dry thyme. To taste, add salt and pepper for seasoning.
- After bringing the soup to a boil, lower the heat. Simmer, covered, until the veggies are soft and the flavors are combined about 20 to 30 minutes.
- Taste and adjust the seasoning as needed.
- Your Shoney's Beef Cabbage soup is ready. Serve hot, with the option to top with grated cheese or fresh parsley. Bon Appetit!