Shoney's Bean and Beef Cabbage Soup

Jean Goss


This is my own 'creation' trying to copy the cabbage/bean/beef soup that was a signature dish at Shoney's, hope you enjoy!

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Notes from the Test Kitchen:
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 too soggy. Great as a meal along or paired with a sandwich.

Note: Our seasoning of choice was 1 1/2 tablespoons Italian seasoning, 1 teaspoon salt and 3/4 teaspoon pepper. Also, we did add water during the cooking process while the soup cooked down.


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)


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1Rinse beans and pick out any broken or bad beans. Soak the beans for two hours and drain.

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2Cook the beans until almost done according to the package.

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3Brown the ground beef and sausage and drain.

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4Add the onion, bell pepper, celery, and garlic and cook about 10 minutes.

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5Add this and your cans of tomatoes to the bean pot.

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6Season to your personal taste.

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7Cook about an hour longer. When beans are tender, mash some of the beans along the sides of the pot to get a thicker soup.

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8Add the chopped cabbage and simmer twenty more minutes. Serve warm with fresh toasted homemade croutons!

About this Recipe

Main Ingredient: Beef
Regional Style: American
Collection: Soup's On!
Hashtags: #cabbage, #Bean, #beef