Cabbage Beef Soup
My family used to eat at Shoney's when traveling because there weren't any near our home town and we loved the food. I really enjoyed their soup and salad bar and my favorite soup was their cabbage beef which I never saw in a can in the grocery store so I came up with my own recipe.
This recipe tastes even better after it's been refrigerated over night. I put a few clean jars of this soup in the refrigerator while it's hot and store it for up to a week after making.
You can use less broth if you want lower sodium but make sure you add water in place of it.
Open in Cookpad AppCooking Instructions
- 1
In a large pot add the olive oil and dried onion flakes, heat on medium for a minute and then add ground beef, Italian seasoning blend and garlic power.
- 2
Brown the ground beef stirring and breaking it up as it cooks but do not drain more than half the fat.
- 3
Add the broth and cabbage, cover, let sit until rapid boil, remove the lid and stir.
- 4
Reduce heat to medium, cover with lid and cook for 10 to 15 minutes until cabbage starts to cook down, stir occassionally.
- 5
Add the jar of tomato sauce and kidney beans, stir until ingredients are evenly distributed.
- 6
Cook covered, stirring occasionally, for another 20 to 30 minutes until cabbage is desired tenderness.
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